Seafood Risotto

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America's Test Kitchen just put out their yearly Cooking For Two magazine. Their magazines make the world a better place (well, it makes me happy at least.) They test every recipe about 100 times, changing every detail, and explaining why these certain ingredients make the best combination. This seafood risotto turned out delicious. It's still a little hot in Texas, but sometimes you just need a nice cozy meal. I recommend topping with Parmesan cheese. Seafood Risotto Featured in America's Test Kitchen Dinner for Two 2009 serves 2 1 3/4 cups low-sodium chicken broth 1 (8-ounce) bottle clam juice 2 tablespoons unsalted butter 1 small onion, minced (about 1/2 cup) Table salt and ground black pepper 2/3 cup Arborio Rice 1/2 cup dry white wine 6 ounces medium shrimp, peeled and deveined 6 ounces sea scallops, muscle removed, quartered if large, halved if small 1 tomato, cored, seeded, and chopped fine 2 tablespoons chopped fresh basil 1. Combine the chicken broth and clam juice in a large microwave-safe measuring cup, cover and microwave on high until hot, 1 to 3 minutes; set aside. 2. Melt 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the rice and saffron and cook, stirring often, until the ends of the rice kernels are transparent, about 2 minutes. Stir in the wine and cook until it has been completely absorbed, 1 to 2 minutes. 3. Stir in 1 cup of the hot broth mixture and continue to simmer, stirring every few minutes, until the liquid is absorbed and the bottom of the pan is almost dry, 7 to 9 minutes. 4. Stir in 1/2 cup more broth mixture every few minutes as needed to keep the pan bottom from drying out (you may not need all of the broth mixture), and cook, stirring often until the rice is al dente, 10 to 12 minutes. 5. Vigorously stir in the remaining 1 tablespoon butter until melted, then gently fold in the shrimp, scallops, tomato, and basil. Cover the skillet, reduce the heat to low, and cook until the seafood is cooked through, 6 to 8 minutes, stirring once halfway through cooking. Season with salt and pepper and serve immediately.