Ingredients:

  • 1 ½ cups Arborio rice (300 g)
  • 4 cups seafood stock (950 ml)
  • 1 cup dry white wine (240 ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon saffron threads (0.5 g)
  • 3 tablespoons unsalted butter (45 g)
  • 2 tablespoons olive oil (30 ml)
  • ½ cup grated Parmesan cheese (50 g)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 oz large shrimp, peeled and deveined (225 g)
  • 8 oz sea scallops (225 g)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 lemon, zested and juiced

Instructions:

  1. Heat seafood stock in a saucepan to a simmer. Add saffron and let it steep.
  2. In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add onions and sauté until translucent. Add minced garlic and cook until fragrant.
  3. Add Arborio rice to the saucepan and stir for 2-3 minutes until slightly translucent.
  4. Pour in the white wine and stir until absorbed.
  5. Begin adding warm seafood stock, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding more. This should take about 20 minutes.
  6. In a separate skillet, heat remaining butter. Add shrimp and scallops, cooking until opaque and cooked through (about 3-5 minutes).
  7. Once the rice is al dente and creamy, stir in Parmesan cheese, cooked seafood, lemon juice, salt, and pepper to taste.
  8. Serve warm, garnished with lemon zest and fresh parsley.