Italian Shrimp and Scallop Risotto Recipe

In a large pan, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.

Add the Arborio rice to the pan and stir for a minute to coat the grains with the butter.

Pour in the white wine and cook until it has evaporated.

Begin adding the chicken broth, one cup at a time, stirring continuously until each cup of broth has been absorbed by the rice.

In a separate pan, sauté the shrimp and scallops until cooked through. Season with salt and pepper.

Once the rice is creamy and tender, remove from heat and stir in the grated Parmesan cheese.

Gently fold in the cooked shrimp and scallops.

Serve the risotto hot, garnished with freshly chopped parsley.