📖 Instructions

1. Prepare the Seafood: Pat 1 pound of large shrimp (peeled and deveined) and 1 pound of sea scallops dry with paper towels. Season generously with salt, pepper, and a pinch of red pepper flakes. This step is crucial for getting a good sear and preventing them from steaming.
2. Sauté the Seafood: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and scallops in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until golden brown and cooked through. Remove from the pot and set aside. Be careful not to overcook, or they'll become rubbery – nobody wants that!
3. Build the Flavor Base: Add 1 tablespoon of butter to the pot and reduce the heat to medium. Add 1 diced yellow onion and cook until softened, about 5 minutes. Next, stir in 2 cloves of minced garlic and cook for another minute, until fragrant. This is where the magic starts to happen.
4. Toast the Rice: Add 1 1/2 cups of Arborio rice to the pot and stir constantly for 2-3 minutes, until the grains are lightly toasted and translucent around the edges. Toasting the rice enhances its nutty flavor and helps it release starch properly. Don't skip this step!
5. Deglaze with Wine: Pour in 1/2 cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) and stir until it's completely absorbed by the rice. The wine adds acidity and depth of flavor to the risotto. If you don't have wine, you can use a splash of lemon juice instead.
6. Add Broth Gradually: Begin adding warm chicken broth, one ladle (about 1 cup) at a time, stirring constantly until each addition is fully absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Patience is key here – constant stirring is what makes the risotto creamy.
7. Incorporate Cheese and Butter: Stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter. The cheese adds richness and umami, while the butter adds a silky smoothness. Season with salt and pepper to taste.
8. Fold in Seafood: Gently fold the sautéed shrimp and scallops into the risotto. Cook for another 2-3 minutes, until they are heated through. Be gentle so you don't break them apart.
9. Garnish and Serve: Garnish with fresh parsley and a drizzle of olive oil (optional). Serve immediately, while the risotto is still warm and creamy. A squeeze of lemon can brighten up the dish even more.
10. Final check: Do a final taste. It might need more salt.