Scallop Risotto With Champagne |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A fabulous starter dish. Ingredients:
4 green onions |
1 (10 1/2 ounce) can chicken broth (regular or no-salt) |
vegetable oil cooking spray |
2 teaspoons butter, melted |
2/3 cup uncooked arborio rice |
3/4 cup brut champagne |
1/4 cup water |
1/4 lb bay scallop |
Directions:
1. Mince green onions, separating white parts and tops, set aside.
2. Place broth in a small saucepan, bring a simmer, do not boil.
3. Keep warm over low heat.
4. Coat a large saucepan with cooking spray, and place over medium heat until hot.
5. Add butter and white parts of onions, cook until tender.
6. Add rice, and cook 3 minutes, stirring constantly.
7. Add champagne, bring to a boil.
8. Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
9. Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
10. Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
11. Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
12. Rice will be slightly firm.
13. Serve immediately.
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