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Make the broth mixture. Melt 2 tbsp. of butter in a large saucepan over medium heat. Add 1/4 cup chopped shallots to the pan. Add 1/2 cup uncooked Arborio rice and 1/8 tsp. crushed saffron threads to the pan. Add 1 tbsp. of fresh lemon juice to the pan. Stir in 1/2 cup of the broth mixture. Add the rest of the broth mixture. Stir in 1/2 cup of halved grape tomatoes. Stir in the seafood. Remove the seafood from the heat. Serve.
Bring 2 cups of chicken broth and one 8 oz. bottle of clam juice to a simmer. Do not boil it -- just keep it warm over low heat.  Cook them for 2 minutes or until they're tender, stirring frequently as you do so. Stir constantly as you cook the ingredients for 30 seconds. Cook it and stir for 15 seconds. Cook it for 2 minutes or until the liquid is almost absorbed. Continue to stir. Keep adding it 1/2 cup at a time, until each portion is absorbed in the rice. This should take about 18-20 minutes. Cook them for one minute. Stir in 3 oz. of medium shrimp and 4 oz. of bay scallops. The shrimp should be peeled and deveined before you stir them in. Cook the seafood risotto for 4 minutes or until the shrimp and scallops are done. Continue to stir while the ingredients mix together. Stir in 2 tbsp. of whipped cream. Sprinkle this tasty seafood risotto with 3 tbsp. chopped parsley and enjoy it as a main course.