Italian Shrimp and Scallop Risotto

Ingredients and Weight:

• 2 pounds jumbo shrimp, peeled and deveined
• 1 pound sea scallops, shucked and rinsed
• 1 large onion, finely chopped (about 2 cups)
• 3 cloves garlic, minced
• 1 cup dry white wine
• 4 cups chicken broth
• 1 1/2 pounds arborio rice
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Season the shrimp and scallops with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Sauté the onion and garlic until translucent, about 5 minutes.
4. Add the shrimp and scallops to the skillet and cook until browned on both sides, about 2 minutes per side for the shrimp and 3 minutes per side for the scallops.
5. Remove the seafood from the skillet and set aside.
6. Add the white wine to the skillet and let it simmer until reduced by half, about 2 minutes.
7. Stir in the rice and cook until it becomes translucent, about 2 minutes.
8. Gradually add the chicken broth to the rice, one cup at a time, stirring constantly.
9. After each cup of broth is absorbed, add the next cup.
10. Continue cooking and stirring until the rice is cooked through and has a creamy consistency, about 20 minutes.
11. Stir in the Parmesan cheese and parsley.
12. Return the seafood to the skillet and cook until warmed through, about 2 minutes.

Nutritional Information:

• Calories: 550 per serving
• Carbohydrates: 70 grams
• Protein: 40 grams
• Fat: 25 grams

Dish Characteristics:

• Creamy and flavorful
• Loaded with succulent shrimp and scallops
• Perfect for a special occasion or a romantic dinner

User Comments:

• "This risotto was absolutely divine! The seafood was cooked perfectly and the flavors were incredible."
• "I've made this recipe several times now and it never disappoints. My guests always rave about it."
• "The combination of shrimp and scallops was a great idea. It made the risotto extra special."

Special Precautions and Tips:

• Do not overcook the seafood, as it will become tough.
• If you don't have dry white wine, you can substitute lemon juice or water.
• To make the risotto ahead of time, prepare it up to step 10. Then, reheat the risotto over low heat, stirring in a little extra chicken broth if needed, just before serving.