Seafood Risotto
Ingredients
- 2 1/2 cups water
- 2 8-ounce bottles clam juice
- 6 tablespoons olive oil
- 1 cup finely chopped shallots
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1 14 1/2-ounce can Italian-style stewed tomatoes
- 3/4 pound uncooked shrimp, peeled, deveined, coarsely chopped
- 3/4 pound bay scallops
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh Italian parsley
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