Italian Shrimp and Scallop Risotto

Prepare the Shellfish: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the peeled garlic cloves and cook until they begin to sizzle and become fragrant, about 2 minutes. Introduce the scallops to the pan and sauté for 1 minute, then add the shrimp. Season generously with salt, pepper, and a pinch of red pepper flakes. Cook over high heat until the shrimp turn a vibrant pink and the scallops are opaque, approximately 3 to 5 minutes.

Deglaze and Infuse: Pour 1/2 cup of dry white wine into the skillet, allowing the alcohol to evaporate and the rich flavors to meld. Scrape the bottom of the skillet to deglaze, capturing all the delectable browned bits. Cook until the liquid is reduced slightly, about 2 to 3 minutes. Remove from heat, add the fresh lemon juice, and sprinkle with half of the chopped parsley. Discard the garlic cloves. Cover the skillet to keep the shellfish warm and succulent.

Simmer the Stock: In a saucepan over medium heat, bring the fish stock to a gentle simmer. Keep warm.

Toast the Rice: Melt the butter in a separate large skillet over low heat. Add 1 tablespoon of olive oil and the finely chopped shallot. Cook until the shallot is soft and translucent, ensuring it doesn't brown, about 3 to 5 minutes. Increase the heat slightly and add the Arborio rice. Cook, stirring frequently, until the rice has absorbed the oil and butter and emits a nutty aroma, approximately 1 to 2 minutes. Be vigilant to prevent burning the shallot; reduce the heat if necessary.

Create the Risotto: Pour 1/2 cup of dry white wine into the skillet with the rice and stir until the alcohol has evaporated, allowing the wine to infuse the rice with its delicate flavor. Begin adding the warm fish stock, one ladleful at a time. Stir and cook until the rice has absorbed each addition of stock before adding the next. Repeat this process until the rice is tender and creamy, yet still al dente, about 15 to 18 minutes in total.

Combine and Finish: Approximately 3 minutes before the risotto is fully cooked, add the prepared shellfish with their accumulated juices to the pan. Stir gently and cook until the shellfish are warmed through, adding more stock if needed to maintain the creamy consistency. Remove from heat. Stir in the remaining fresh parsley and 1 tablespoon of extra-virgin olive oil.

Rest and Serve: Allow the risotto to stand briefly before serving, allowing the flavors to meld and the texture to settle. Serve immediately and enjoy the taste of Italy.