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Champagne Risotto w/ Scallops




Source of Recipe


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List of Ingredients




2 T Butter
¼ C chopped Spring Onions
2/3 C Arborio or medium grain White Rice
1 C Dry Champagne
2 C Chicken Broth
½ # Bay Scallops (medium to large)
¼ C freshly grated Parmesan Cheese
Salt and Pepper



Recipe



Melt the butter in a heavy saucepan over medium heat. Add the onions and sauté for 1 minute. Add the rice and sauté for 2 minutes. Add the champagne and simmer until the liquid is almost evaporated, stirring often. Add the broth and simmer until the rice is almost tender, stirring often. Add the scallops and simmer until they are cooked through and the rice is tender but firm. Stir in the Parmesan and season with salt and pepper.
Serves 2