Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2
Ingredients
2-1/2 cups chicken stock
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1/2 cup onioncooked, finely chopped
1 clove garlic, minced
1 cup Arborio or short grain rice
1/2 cup dry white wine
1 Tbsp. lemon juice
1/2 tsp. tarragon
1 Tbsp. parsley flakes, or 2 Tbs.
1/8 tsp. red chili pepper flakes
1/4 lb. small shrimp, peeled and deveined, patted dry
1/4 lb. scallops, washed and trimmed, patted dry
Instructions
Bring chicken stock to a boil on top of stove or in microwave, and hold at simmering. Spray rice cooker pan with nonstick cooking spray. Turn cooker on and add butter and oil until melted. Stir in onion and garlic and cook 1-2 minutes. Add rice and stir to coat well with butter mixture. Stir in next 5 ingredients. Slowly add hot stock, about 1/3 cup at a time, stirring constantly. When liquid has been absorbed, slowly add more hot stock in same manner. Continue this process about 15 minutes until rice is tender. Add shrimp, scallops and salt and pepper to taste. Cook another 1-2 minutes, stirring constantly, until shrimp and scallops are cooked throughout.
