Ingredients:

  • 1 cup Arborio rice (200 g)
  • 4 cups chicken or seafood broth (960 mL)
  • 1/2 cup dry white wine (120 mL)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30 mL)
  • 1 tablespoon unsalted butter (14 g)
  • 1/2 cup grated Parmesan cheese (50 g)
  • Salt and pepper, to taste
  • 8 oz shrimp, peeled and deveined (225 g)
  • 8 oz sea scallops, cleaned (225 g)
  • 1 tablespoon chopped fresh parsley, for garnish (optional)
  • Juice of 1 lemon (optional)

Instructions:

  1. Heat broth in a separate pot and keep warm over low heat.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add chopped onion, cooking until translucent (about 3-4 minutes).
  4. Stir in minced garlic for an additional minute.
  5. Add Arborio rice to the skillet, stirring to coat for about 2 minutes until slightly translucent.
  6. Pour in the white wine, stirring until absorbed.
  7. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed, for about 20 minutes.
  8. In the last 5 minutes of cooking, add shrimp and scallops, stirring gently until cooked.
  9. Stir in butter and Parmesan cheese until melted. Season with salt and pepper to taste.
  10. Plate the risotto, sprinkle with parsley, and a squeeze of lemon if desired.