Linguine with Shrimp and Scallops

Name: Linguine with Shrimp and Scallops
Yield: 4
Ingredients: 2/3 cup grated raclette cheese; 3/4 cup dry white wine; 3/4 cup Carnaroli rice; 1/2 cup olive oil; 1/2 cup grated Parmesan cheese; 1/4 cup orange juice; 2 tablespoons butter; 1 tablespoon minced shallot; 1 tablespoon chopped scallion; 1 liter hot vegetable stock; 12 wild asparagus spears, cut into 2 cm pieces; 12 medium scallops, cleaned and cut into 2 cm cubes; 4 shrimp shells, sliced into 5 mm thick rounds; 1 bay leaf; Salt and black pepper to taste

1
2/3 cup grated raclette cheese
2
3/4 cup dry white wine
3
3/4 cup Carnaroli rice
4
1/2 cup olive oil
5
1/2 cup grated Parmesan cheese
6
1/4 cup orange juice
7
2 tablespoons butter
8
1 tablespoon minced shallot
9
1 tablespoon chopped scallion
10
1 liter hot vegetable stock
11
12 wild asparagus spears, cut into 2 cm pieces
12
12 medium scallops, cleaned and cut into 2 cm cubes
13
4 shrimp shells, sliced into 5 mm thick rounds
14
1 bay leaf
15
Salt and black pepper to taste

Ingredients

1
2/3 cup grated raclette cheese
2
3/4 cup dry white wine
3
3/4 cup Carnaroli rice
4
1/2 cup olive oil
5
1/2 cup grated Parmesan cheese
6
1/4 cup orange juice
7
2 tablespoons butter
8
1 tablespoon minced shallot
9
1 tablespoon chopped scallion
10
1 liter hot vegetable stock
11
12 wild asparagus spears, cut into 2 cm pieces
12
12 medium scallops, cleaned and cut into 2 cm cubes
13
4 shrimp shells, sliced into 5 mm thick rounds
14
1 bay leaf
15
Salt and black pepper to taste

Directions

1
In a frying pan, combine half of the olive oil, rice, scallion, and shallot
2
Cook for five minutes, stirring constantly
3
Add the wine and let it evaporate
4
Add the bay leaf and hot stock
5
Simmer for five minutes
6
Add the shrimp and orange juice
7
After two minutes, add the asparagus
8
Simmer for five minutes and then add the scallops
9
Let it cook for another five minutes, remove from heat, and finish with the remaining olive oil, butter, and cheeses.