Title: Saffron Risotto with Sea Scallops
Categories: Entree Shellfish Rice
Yield: 4 Servings
| 2 | tb | Unsalted butter |
| 1/2 | c | Onion, diced |
| 1 | tb | Finely diced fresh ginger |
| 1 1/2 | c | Arborio rice |
| 1/3 | c | Dry white wine |
| 3 | c | Vegetable broth, hot |
| 1/2 | ts | Saffron threads |
| 3/4 | lb | Sea scallops |
| | | Salt and pepper |
1. Melt butter in a large saucepan; add onion and ginger and saute over
medium heat until onion is translucent. Add rice and stir to coat with
butter. Add wine, increase heat, and cook, stirring, until it is almost
absorbed. 2. Begin adding broth, about 1/2 cup at a time, letting the rice
absorb almost all before making another addition. This process will take
about 15 minutes. Steep the saffron in some of the broth in a small cup and
add it when making one of the broth additions. 3. The rice should have a
creamy consistency with a noticable light crunch in the center of the
kernel. Immediately after the last broth addition, add the scallops and
cook for just a few moments (do not overcook them or they will toughen).
Season to taste with salt and pepper and serve immediately. By
novmom@juno.com (Angela Gilliland) on May 12, 1997