Shrimp and Bay Scallop Risotto with Mushrooms
Ingredients
- 1/2 ounce dried porcini or other dried mushrooms
- 2/3 cup boiling water
- 4 cups canned low-sodium chicken broth or homemade stock
- 2 cups bottled clam juice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 1/4 cups arborio rice
- 1/2 pound mushrooms, cut into thin slices
- 1/4 cup dry white wine
- 1 teaspoon salt
- 1/2 pound medium shrimp, shelled
- 1/2 pound bay scallops
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