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Risotto is an Italian dish in which rice is first browned in butter and then cooked in broth. Arborio rice is traditionally used because it cooks up to a wonderful creamy consistency.
4 teaspoons vegetable oil or olive
1/4 cup finely chopped shallots (about 2 large) or green onions
2 cloves garlic, finely chopped
1 cup uncooked arborio or regular medium-grain white rice
1/2 cup dry white wine or nonalchoholic white wine
2 (14 1/2-ounce) cans each 1/3-less salt clear chicken broth
1/2 pound bay scallops
1/2 pound raw medium shrimp, peeled and deveined
1 teaspoon grated lemon peels
2 tablespoons fresh chopped parsley
Heat 2 teaspoons of the oil in 12-inch nonstick skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are crisp-tender. Reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy. Meanwhile, heat remaining 2 teaspoons oil in 10-inch skillet over medium heat. Cook scallops and shrimp in oil 4 to 5 minutes, stirring frequently, until shrimp are pink. Remove scallops and shrimp from skillet, using slotted spoon. Gently stir scallops, shrimp and lemon peel into cooked rice mixture. Sprinkle with parsley.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
