Seafood Risotto - cooking recipe

Ingredients

1/2 lb. shrimp, bite size
1/2 lb. scallops, bite size
1/2 c. olive oil
2 cloves minced garlic
1 c. minced onion
1 1/2 c. Arborio rice
1/2 c. white wine
1 c. clam broth or juice, heated
2 c. boiling water
2 Tbsp. brandy
2 Tbsp. snipped parsley
salt and pepper to taste

Preparation

In large skillet, toast rice in 1/4 cup olive oil until browned.
Add wine, then heated clam juice.
Gradually add boiling water until rice absorbs all liquid.
Saute onion and garlic in 1/4 cup olive oil.
Then add shrimp and scallops and brandy.
Cook until clear.
Serve over the rice.