320 gr (0.7 lb) rice (possibly Carnaroli, or Arborio)450 gr (1 lb) shrimp with shell
8 whole scallops
100 gr (0.11 lb) butter
a shallot
3 cloves of garlic
parsley
chive
1 glass dry white wine
one bay leaf
Salt and pepper
Extra virgin olive oil
Wash, pat dry and cut the scallops with a heavy knife into 1/8-inch dice.
Put the tartare in a bowl and season with pepper, chives, salt and a drizzle of oil, let it marinate in the refrigerator.
Bring to boil a liter of water in a saucepan with the bay leaf, 2 cloves of garlic and a little salt. Add the shrimp, cook for 3 minutes, then drain the shrimp with a slotted spoon and remove the shells. Set aside the shrimp and put the shells back in the boiling water for 10 minutes obtaining a broth that will be used to cook the risotto. Strain the broth and keep it on low heat.
For the risotto I like to use nonstick pans, possibly ceramic-coated. They are a great advance over traditional nonstick pans, and safer because they are made without the toxic chemicals used in the manufacture of teflon nonstick pans.
In a large pan heat half of the butter, add the finely chopped shallot and sauté for 4 or 5 minutes or until it starts to brown. Add the rice and stir it with a wooden spoon so that the grains are coated with the melted butter. Sauté for another minute or so, until there is a slightly nutty aroma, but don't let the rice turn brown.
Pour half of the wine and stir.
When the wine is absorbed, cover with the strained hot broth. If you are using a nonstick pan you can stir every 3-4 minutes, otherwise stir continously, and continue adding broth when you see that the rice has absorbed most of it.
When the rice is almost cooked (the grain is soft outside but still hard inside) and the broth almost all absorbed, turn off the heat and stir in 2/3 of the scallop tartare, the shrimp (except two or three for the serving dish), the remaining butter and wine, a finely chopped garlic clove, parsley and salt, if necessary. Set aside the risotto for 3-4 minutes, then stir once more and serve it with the remaining tartare and shrimp, freshly ground pepper and parsley.
