Seafood Risotto

YUM.

Seafood Risotto
from Pink Parsley

1 3/4 cups low-sodium chicken broth
1 (8-ounce) bottle clam juice
2 Tbsp unsalted butter
1 shallot, minced (1/3 cup)
salt and pepper
2/3 cup Arborio rice
pinch of saffron threads
1/2 cup dry white wine
8 jumbo shrimp, peeled, deveined, and tails removed, each cut into 3 pieces
6 ounces bay scallops (about 1 cup scallops)
1 tomato, cored, seeded, and chopped
2 Tablespoons chopped fresh basil
lemon wedges, for serving

-Combine the chicken broth and clam juice in a medium bowl; cover and microwave until hot, 1 to 3 minutes.
-Melt 1 Tbsp butter in a 10-inch skillet over medium heat. Add the shallot and 1/4 teaspoon salt. Cook, stirring occasionally, until shallots have softened, 1-3 minutes. Stir in the rice and saffron and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Stir in the wine and cook until it is completely absorbed, 1-2 minutes.
-Add 1 cup of the hot broth mixture and simmer, stirring frequently, until all the liquid has absorbed, and the bottom of the pan is almost dry. This will take close to 10 minutes.
-Add broth 1/2 cup at a time, and stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is al dente, about 10-15 minutes. (You may not use all the broth.)
-Stir in the remaining 1 Tbsp butter until it has melted. Gently fold in the shrimp, scallops, tomatoes, basil, and 1/3 cup of the broth mixture. Cover the skillet, reduce heat to low, and cook until the seafood is cooked through, 6 to 8 minutes. Stir once halfway through cooking.
-Season with additional salt and pepper to taste, and serve immediately with lemon wedges.