Authors: Giada De Laurentiis
Everyday Italian (27 page)
In a Heavy,
medium-size saucepan, stir the risotto and ½ cup of broth over a medium flame until the mixture is heated through. Add the grilled scallops and squid and any additional broth to loosen slightly. Continue cooking the risotto, stirring gently to avoid breaking up the scallops, until the seafood is just heated through. Stir in the parsley. Transfer the risotto to serving bowls and serve immediately.
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