Seafood Risotto

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After finding this on epicurious.com, i made a few changes and got a few yums from everyone.

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Steps

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Combine 2 1 / 2 cups water and bottled clam juice in medium saucepan.

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Bring to simmer and keep warm over low heat.

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Heat 3 tbl olive oil in heavy large saucepan over medium heat.

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Add shallots and mushrooms.

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Saute until shallots are light golden , about 4 minutes.

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Add rice.

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Saute 2 minutes.

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Add wine.

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Stir until liquid is absorbed , about 2 minutes.

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Add stewed tomatoes.

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Cook until liquid is absorbed , about 3 minutes.

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Add 1 cup clam juice mixture to rice.

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Simmer until liquid is absorbed , stirring often.

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Continue adding clam juice mixture by 1 / 2 cupfuls until rice is tender , but still slightly firm in center and mixture is creamy , simmering until liquid is absorbed before each addition and stirring often , about 25 minutes.

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Heat bacon in heavy large skillet over medium high heat until fat is rendered and bacon is slightly brown.

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Add shrimp , scallops and garlic and saute until shrimp and scallops are opaque in center , about 6 minutes.

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Mix seafood into rice.

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Cook 3 .

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Ingredients

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water, clam juice, olive oil, shallot, sliced mushrooms, arborio rice, dry white wine, italian-style stewed tomatoes, bacon, large shrimp, sea scallops, garlic cloves, gremolata