Ingredients
- 1 1/2 c. Arborio rice
- 4 c. vegetable or fish broth
- 2 tbsp. unsalted butter
- 1/2 lb. fresh calamari – cleaned, tentacles and bodies separated, bodies sliced into thin rings
- 1 tbsp. olive (not virgin) oil
- 1/4 c. freshly chopped Italian parsley
- 1/4 to 1/3 tsp. salt
- 1/4 lb. fresh bay scallops
- 2 large shallots – peeled and minced
- 1/2 lb. fresh shrimp – peeled and deveined
- 1/4 tsp. white pepper
- 1/2 c. dry white wine
Directions
- Put the broth and clam juice in a saucepan and heat to a gentle simmer on the stove.
- Heat half the butter and the oil in a large heavy-bottomed saucepan over medium heat. When the butter has melted, add the shallots and cook for 2 minutes.
- Add the rice and stir to coat the grains well with the butter and oil. Cook for another minute while stirring gently.
- Set your kitchen timer to 14 minutes.
- Add the wine, stir and let it cook until the wine is almost completely absorbed by the rice. Add 1/4 c. broth and stir frequently until it is almost completely absorbed.
- Continue adding the broth, 1/4 c. at a time, until it is gone. When the timer goes off, add the calamari rings and tentacles, scallops and shrimp.
- Continue adding the broth and stirring for another 4 minutes.
- Taste the rice. It should be tender yet firm to the bite, rather like al dente pasta. If it’s too hard, keep adding broth or water until it’s done.
- With the last addition of broth, also stir in the remaining butter, salt, pepper and parsley.
- If you run out of broth before the timer sounds, add more broth or water until you hear the timer.