Shrimp And Bay-Scallop Risotto With Mushrooms

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1/2 ounce dried porcini or other dried mushrooms

2/3 cup boiling water

4 cups canned low-sodium chicken broth or homemade stock

2 cups bottled clam juice

1 tablespoon olive oil

1 tablespoon butter

1 onion, chopped

4 cloves garlic, minced

1 1/4 cups arborio rice

1/2 pound mushrooms, cut into thin slices

1/4 cup dry white wine

1 teaspoon salt

1/2 pound medium shrimp, shelled

1/2 pound bay scallops

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