Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
1/2 ounce dried porcini or other dried mushrooms
2/3 cup boiling water
4 cups canned low-sodium chicken broth or homemade stock
2 cups bottled clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
4 cloves garlic, minced
1 1/4 cups arborio rice
1/2 pound mushrooms, cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp, shelled
1/2 pound bay scallops
How to Make It
In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Rinse the mushrooms well to remove any remaining grit and chop them. Add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.
In a large pot, heat the oil and butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. Add the fresh mushrooms and cook for 1 minute. Add the wine and salt and cook, stirring, until the wine has been absorbed.
Stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. The rice and the stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. Cook the rice until almost tender, about 25 minutes, and then add the shrimp and scallops. Cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer. The stock should be thickened by the starch from the rice. You may not need to use all of the liquid.
Wine Recommendation: The full flavor of shrimp is reason enough to drink a full-bodied chardonnay with this dish. Try a bottle from California or Australia.
Quick From Scratch Fish & Shellfish
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Easy and satisfying. Loved the meld between the earthiness of the mushrooms and the sweetness of the scallops. Even my 15yo son who was certain he hated mushrooms helped himself to seconds. Highly recommend this.
Wonderful flavor pairing - kids loved it as well. I was concerned that the mushrooms would overpower the seafood but instead provided a great base flavor. A few substitutions: short grain brown rice (increases cooking time and liquid 3x but healthier and more filling); dried shitake; sea scallops.
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