2 tablespoon olive oil
2 shallots, finely chopped
4 garlic cloves, chopped
1 cup uncooked arborio rice
1/2 cup dry white wine
2 cans chicken broth
2 tablespoons olive oil
1/2 pound scallops
1/2 pound raw shrimp, peeled and deveined
1 teaspoon lemon zest
1 tablespoon Dom DeLuise Italian Blend
fresh parsley, chopped
freshly grated parmesan cheese
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook until shallots are tender. Stir in rice and wine. Simmer, stirring frequently, until all wine is absorbed.
Add about 1/2 cup chicken broth, simmer and stir until all liquid is absorbed. Continue cooking and stirring adding broth a little at a time, until rice is tender and creamy (about 20 minutes).
In another skillet heat olive oil over medium heat. Add scallops and shrimp and cook about 5 minutes, shirring frequently. Seafood is done when scallops are white and shrimp is pink.
Stir scallops, shrimp, Dom DeLuise Italian Blend and lemon zest into risotto. Sprinkle with parsley and grated cheese and serve.
