Ingredients
Shellfish:
3 tablespoons olive oil
3 cloves garlic, peeled
½ pound shelled sea scallops
½ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
1 pinch red pepper flakes
½ cup dry white wine
½ lemon, juiced
1 bunch fresh parsley, finely chopped
Risotto:
1 quart fish stock, or more as needed
2 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
1 tablespoon extra-virgin olive oil
Directions
1
For the shellfish: Heat 3 tablespoons olive oil in a skillet over medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
2
Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
3
To make the risotto: Pour fish stock into a saucepan over medium heat and bring to a simmer.
4
Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, about 1 to 2 minutes. Make sure not to burn the shallot and reduce the heat if the skillet gets too hot.
5
Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until rice is tender, 15 to 18 minutes in total.
6
Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking; stir and cook until shellfish are warmed through, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand briefly before serving.
7
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Notes
Replace shrimps and scallops with calamari, clams, or mussels if you prefer.