Seafood Risotto

Directions

1. 1
   Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer and keep warm over low heat.
2. 2
   Heat 3 Tbl olive oil in heavy large saucepan over medium heat. Add shallots and mushrooms; saute until shallots are light golden, about 4 minutes. Add rice; saute 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
3. 3
   Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. 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.
4. 4
   Heat bacon in heavy large skillet over medium high heat until fat is rendered (should be about 3 Tbl fat) and bacon is slightly brown. Add shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Season with salt and pepper and stir in gremolata just before serving. (Seafood can be sauted while rice is absorbing liquid).
5. 5
   Gremolata:.
6. 6
   3 or 4 garlic cloves, chopped.
7. 7
   bunch of chopped flat leaf parsley.
8. 8
   grated zest of 2 lemons.
9. 9
   (this makes more than the 2 Tbl you need but it keeps relatively well and can be used in other dishes.).