Main Course Seafood Risotto Recipe

• 1 c. Fish stock or possibly clam juice combined with 5 c. water
• 2 Tbsp. Extra virgin olive oil
• 1/2 c. Finely minced onion
• 1 1/2 c. Short grain rice
• 1/2 c. Dry white wine
• 2 Tbsp. Extra virgin olive oil
• 3/4 lb Shrimp, peeled and deveined cut into thirds
• 3/4 lb Scallops, foot removed and sliced in half, horizontally
• 2 Tbsp. Butter Salt and freshly grnd black pepper
• 4 x Plum tomatoes, seeded and cut into Fine dice
• 2 Tbsp. Minced parsley

Directions