Bird's Lemony Seafood Risotto With Tarragon

Ingredients

Directions

1. 1

   Heat the oil and butter in a large deep skillet (or dutch oven) over med-high heat.

2. 2

   Saute' the scallops and shrimp, for about 2 minutes. Add the lemon zest and continue cooking until shrimp are pink and almost done. About 2 more minutes.

3. 3

   Remove scallops, shrimp, and zest from skillet, set aside and cover immediately to finish cooking the seafood.

4. 4

   Meanwhile, in the same skillet (do not wash or rinse), cook shallots and garlic until shallots are crisp-tender (adding more oil if necessary). Reduce heat to medium.

5. 5

   Stir in rice and stir frequently until rice begins to brown.

6. 6

   Stir in wine and cook until liquid is absorbed, stirring occasionally.

7. 7

   Pour 1/2 cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed.

8. 8

   Continue cooking 15-20 min, adding broth 1/2 cup at a time and stirring occasionally until rice is tender and creamy.

9. 9

   Add the lemon juice and tarragon. Gently stir in the scallops and shrimp,.

10. 10

    Garnish with lemon slices and parsley if desired.