Fruit the chopped shallot in a little olive oil and add the seafood mixture. Once the seafood mixture is heated through, set it aside.
Heat the risotto in the same pan for 2 to 3 minutes, stirring gently. When the binding is ready, add the seafood, 1 tbsp scampi cream sauce and chopped dill. Season if necessary.
Arrange the risotto on hot plates and garnish with the spoonful of the remaining scampi cream sauce and the sprig of dill.
If you're making this recipe with fresh seafood, I don't recommend adding white wine when cooking seafood, as there's already white wine in the scampi cream sauce.
Try this recipe with crayfish meat for a more sophisticated version.