Risotto, saffron with sea scallops

Yield: 6 Servings

Measure Ingredient
2 tablespoons Unsalted butter
½ cup Onion; diced
1 tablespoon Fresh ginger; finely diced
1½ cup Arborio rice
⅓ cup Dry white wine
3 cups Vegetable broth; hot
½ teaspoon Saffron threads
¾ pounds Sea scallops
\N \N Salt and pepper

Melt butter in a large sauce pan, add onion and ginger and saute over medium heat until onion is translucent (do not brown). Add rice and stir to coat with butter. Add wine, increase heat, and cook, stirring, until it is almost absorbed. Begin adding broth, about ½ 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. The rice should have a creamy consistency with a noticeable 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 over cook them or they will toughen.

Season to taste with salt and pepper and serve immediately.

Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@...> on Jul 17, 1997

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