Ingredients
- 3½ cups seafood stock
- 3 tablespoons unsalted butter divided
- ½ cup minced shallots
- 1 cup carnaroli rice
- 1 teaspoon minced garlic
- ⅔ cup dry white wine
- ½ pound bay scallops
- ½ pound medium shrimp peeled and deveined
- ½ pound mussels cooked and shucked
- ⅓ cup grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- Salt and black pepper to taste
Instructions
- Place the seafood stock in a saucepan and bring to a low simmer to keep warm.
- Melt 2 tablespoons of butter in a large pan over medium heat. Add the shallots and cook until softened, about 4-5 minutes.
- Add the rice and garlic to the pan and cook, stirring constantly, until the rice begins to toast, about 1 minute.
- Pour in the wine and stir frequently until the wine has mostly absorbed.
- Gradually add the warm stock, ½ cup at a time, stirring constantly until each addition has nearly absorbed before adding the next.
- When the rice is al dente (this takes approximately 18-20 minutes), add the scallops and shrimp and cook until they are just opaque.
- Fold in the cooked mussels, remaining butter, Parmesan cheese, and parsley. Season with salt and pepper to taste and DEVOUR.
