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Shrimp and Bay-Scallop Risotto with Mushrooms
Ingredients
  • ½ ounce dried porcini or other dried mushrooms
  • ⅔ cup boiling water
  • 4 cups canned low-sodium chicken broth or homemade stock
  • 2 cups bottled clam juice
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 ¼ cups arborio rice
  • ½ pound mushrooms, cut into thin slices
  • ¼ cup dry white wine
  • 1 teaspoon salt
  • ½ pound medium shrimp, shelled
  • ½ pound bay scallops
Steps
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