Seafood Risotto - cooking recipe

Ingredients

2 cups reduced-sodium fat-free chicken broth
1 (8 ounce) bottle clam juice
2 teaspoons butter
1 1/4 cups chopped shallots
1 1/2 cups uncooked arborio rice
1/8 teaspoon saffron thread, crushed
1 tablespoon fresh lemon juice
1 1/2 cups grape tomatoes, halved
4 ounces medium shrimp, peeled and deveined
4 ounces bay scallops
2 tablespoons whipping cream
chopped fresh parsley (optional)

Preparation

Bring broth and clam juice to a simmer in a medium saucepan (do not boil); keep warm over low heat.
Melt butter in a large saucepan over medium heat.
Add shallots to pan; cook 2 minutes or until tender, stirring frequently.
Add rice and saffron to pan; cook 30 seconds, stirring constantly.
Add lemon juice to pan; cook 15 seconds, stirring constantly.
Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
Stir in tomatoes; cook for 1 minute.
Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally.
Remove from heat; stir in cream.
Sprinkle with parsley, if desired.