Champagne Risotto With Scallops

Recipe Ingredients

2 tablespoons	30ml	Butter - (1/4 stick)
1/4 cup	15g / 0.5oz	Chopped green onions
2/3 cup	106g / 3.7oz	Arborio rice
		= (or medium-grain white rice)
1 cup	237ml	Dry Champagne
1		Low-salt chicken broth - (14 1/2 oz) - or more if needed
1/2 lb	227g / 8oz	Bay scallops
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt butter in heavy medium saucepan over medium heat. Add onions; saute 1 minute. Add rice; saute 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes.

Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.

This recipe yields 2 servings.

Source:
Bon Appetit, January 1998

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