Champagne Risotto with Scallops
(Champagne Risotto con Capesante)
Ingredients:
2 tablespoons (1/4 stick) butter
1/4 cup chopped green onions
2/3 cup Arborio rice or medium-grain white rice
1 cup dry Champagne
14 and 1/2-ounces chicken broth
1/2 lb bay scallops
1/4 cup freshly grated Parmigiano cheese
Directions:
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 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 Parmigiano cheese. Season with salt and pepper. Serves 2.