We served this at a dinner party and it was fantastic
- 2-1/2 cups water seafood bullion (knorr)
- 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
- 1/2 lb plum tomatoes
- 3/4 pound uncooked shrimp, peeled, deveined, and coarsley chopped
- 3/4 pound bay scallops
- 1 pound mussels
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh Italian parsley
- medium saucepan
- large heavy saucepan
- large heavy skillet
Combine 2 1/2 cups water and bottled clam juice in a medium saucepan. Bring to a simmer and keep warm over low heat.
Heat 3 tablespoons olive oil in a large heavy saucepan over medium heat. Add the shallots and sauté until light golden, about 4 minutes. Stir in the rice and sauté 2 minutes. Add wine and stir until liquid is absorbed, about 2 minutes. Add tomatoes and cook until most of the liquid is absorbed, about 3 minutes.
Add 1 cup clam juice mixture to rice and simmer until liquid is absorbed, stirring often. Continue cooking and adding clam juice 1/2 cup at a time, until rice is tender but still slightly firm in center and mixture is creamy. Simmer until liquid is absorbed after each addition, stirring often, for about 25 minutes total.
Heat the remaining 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 4-5 minutes. Steam Mussels in small amount of white wine until they open (about 3 mins) Stir the seafood into rice and cook 3 minutes longer. Risotto should be creamy and moist. Remove from heat. Season to taste with salt and pepper and stir in chopped parsley. Transfer to serving bowl and serve.
Serve with asparagus