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Italian Shrimp and Scallop Risotto
Ingredients
  • subheading: Shellfish:
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled
  • ½ pound shelled sea scallops
  • ½ pound uncooked medium shrimp, peeled and deveined
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes
  • ½ cup dry white wine
  • ½ lemon, juiced
  • 1 bunch fresh parsley, finely chopped
  • subheading: Risotto:
  • 1 quart fish stock, or more as needed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 (12 ounce) package Arborio rice
  • ½ cup dry white wine
  • 1 tablespoon extra-virgin olive oil
Steps
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