Ingredients
2 Shallots, minced
2 cloves of garlic, minced
2 T Butter
1 lb Arborio Rice
6 cups plus fish or chicken stock, warmed
6 each shrimp and scallops (these are more readily available than crab in my land-locked situation)
Salt and Pepper to taste
Directions
Saute the shallots and garlic in a sauce pan until your kitchen smells really good. Add your rice and stir, add more butter or oil if need be. Season with salt and pepper. I hope you're ready to stir. Add a cup and a half of your warm stock to the rice. Stir with a spatula or wooden spoon. Stir, stir stir. When all the liquid has soaked up into the rice, add more stock. Keep doing so for 10-15 minutes. If you walk away from the stove for 20 seconds, the rice will stick to the pan. Taste the risotto, if the rice is undercooked, Keep adding liquid and cooking. When the rice is "al dente" add the seafood and cook thoroughly. Finish with some more stock and some olive oil.
