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Seafood Risotto

Seafood Risotto

Prepare risotto as directed
sub 3 cups of clam juice for the stock.
Leave out the butter and cheese. 
In a shallow pan mince on shallot in a tablespoon of butter
and a 1/2 pound each of chopped cooked shrimp and lump crabmeat.  
Cook until hot.  
Place this into the risotto and a 1/2 cup of mascarpone salt and pepper to taste. 
Ready to serve. 
One can also add Tabasco sauce to heat things up to taste.  

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