Champagne Risotto With Scallops
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)1 cup
Green Onion (chopped)2 cup
Arborio Rice1 cup
Champagne (dry)450 g
Bay ScallopsDirections:
1
Melt butter in heavy medium saucepan over medium heat
2
Add onions; sauté 1 minute
3
Add rice; sauté 2 minutes
4
Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes
5
Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes
6
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
7
Stir in Parmesan
8
Season with salt and pepper
9
Melt butter in heavy medium saucepan over medium heat
10
Add onions; sauté 1 minute
11
Add rice; sauté 2 minutes
12
Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes
13
Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes
14
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
15
Stir in Parmesan
16
Season with salt and pepper