2 1/2 cups water and bottled clam juice in medium
saucepan. Bring to simmer. Keep warm over low
3 tablespoons oil in heavy large saucepan over
medium heat. Add shallots; sauté until
light golden, about 4 minutes. Add rice; sauté
2 minutes. Add wine; stir until liquid is absorbed,
about 2 minutes. Add stewed tomatoes; cook until
liquid is absorbed, about 3 minutes.
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. Heat remaining 3 tablespoons
oil in heavy large skillet over medium high
heat. Add shrimp, scallops and garlic and sauté
until shrimp and scallops are opaque in center,
about 6 minutes. Mix seafood into rice. Cook
3 minutes longer.
risotto from heat. Season to taste with salt
and pepper. Transfer to serving bowl. Stir in
chopped parsley and serve.