Scallop, Shrimp and White Truffle Risotto

I love trying new recipes as often as possible, some are less than noteworthy and some hit the mark dead on. This is one of my new favorite recipes and it was super easy to make. If you have never made a risotto before don't be worried it's a lot simpler than you might think and the outcome is more than worth it. This was such a hit at my house that there wasn't anything said during supper and believe me that's saying something!!!


Scallop, Shrimp and White Truffle Risotto
2- 8 ounce bottles clam juice
1 cup chicken broth
3 tablespoons olive oil
1 1/2 pound fresh shrimp, peeled and deveined
1/2 onion chopped
1 green bell pepper chopped
1 cup frozen green peas thawed 
2 tablespoons minced garlic
1 cup arborio rice
1 cup dry white wine
2 tablespoons butter
1 pound scallops 
Truffle Oil, this can be found in speciality shops or even Publix, it is a bit pricey but don't skip this, the flavor isn't there without it
1/4 cup chopped chives
salt and pepper
1 teaspoon parsley
1 teaspoon oregano
1 tablespoon garlic powder
Grated Parmesan cheese


1. Bring clam juice, broth, and 3/4 cup white wine to a boil. Reduce heat and cover to keep warm.
2. Heat olive oil in large skillet and saute shrimp with garlic powder until slightly browned on both sides. Spoon out and set aside.
3. Add onion, garlic,and green bell pepper to skillet and saute until onion is transparent. 
4. Add rice to onion mixture and stir for 1 minute. Add in the other 1/4 cup white wine to mixture and allow to simmer until absorbed. Add 1 cup clam juice mixture and peas and stir. Allow to simmer until the liquid has been absorbed. Continue to add clam juice to rice 1 cup at a time allowing liquid to absorbe each time until all is gone and rice is tender, about 20 minutes. 
5. Stir in butter and shrimp and continue to simmer on reduced heat. Add in parsley, oregano, and salt and pepper to taste.
6. In skillet heat another 2 tablespoons of olive oil and add scallops, saute on each side until golden brown.
7. Plate the risotto and add the scallops on top, sprinkle with the fresh chopped chives and drizzle with a small amount of Truffle Oil, you can always add more later! Top with Parmesan cheese


Enjoy!!!!