1cupArborio rice, or other short grain white rice, uncooked
1/2cupdry white wine, or chicken broth
29ounceschicken broth, heated
1poundshrimp, medium, uncooked, peeled and deveined
1teaspoonlemon juice, optional
1teaspoonlemon peel, grated
2tablespoonsparsley, chopped fresh
Heat 2 teaspoons of oil a 12 inch non-stick skillet on medium high heat. Cook the shallots and garlic in the oil, stirring frequently, until the shallots are just crisp tender.
Reduce the heat to medium. Stir in the rice. Cook, stirring frequently, until the rice begins to turn color. Stir in the wine. Cook almost until the liquid is absorbed. Pour 1/2 cup of the broth over the rice mixture. Cook, uncovered, stirring occasionally, until the liquid is almost absorbed. Continue cooking for 15-20 minutes, adding broth 1/2 cup at a time and stirring often until the rice is creamy and tender with just a hint of a bite to it.
When the rice has about 10 minutes of cooking time left, heat 2 teaspoons of oil in a 10 inch skillet over medium heat. Cook the shrimp in the oil for 4-5 minutes, stirring frequently, until the shrimp are pink and firm. Drizzle the shrimp with the lemon juice. Remove the scallops and shrimp from the skillet, using a slotted spoon and gently stir them into the rice mixture along with the lemon peel.