Seafood Risotto

• 2 Cups - Chicken Broth
• 1 8Oz - Clam Juice
• 2 Tbs Butter
• 1/4 cup - Chopped shallots
• 1/2 cup - Uncooked arborio rice
• 1/8 Tsp - Saffron
• 1 Tbs - Lemon Juice
• 1/2 cup - Grape tomatoes (small)
• 4 oz - Medium  shrimp
• 4 oz - Scallops
• 2 Tbs - Whipped cream
• Chopped parsley

Bring broth and clam jucie to a simmer, keep warm.
Melt butter in large pan, under medium heat, add shallots to pan and cook for 2 min till tender. Add rice and saffron and cook 30 sec., stirr constantly.
Stir in 1/2 cup of broth mixture and cook for 2 min or until liquid is absorbed. Stir constantly, add remaing broth 1/2 cup at a time, until each portion is absorbed.
Stir in tomatoes, and cook for 1 min, stir in shrimp an scallops, cook for 4 min until shrimp an scallops are done, stir occasionaly! Sprinkle with parsley, remove an serve.


Source:

http://www.cookingwithnonna.com/italian-cuisine/seafood-risotto.html