Risotto with Scallops

Risotto with Scallops

  • 4 cups canned low-salt chicken broth, fish stock, or 3 cups bottled clam juice plus 1 cup water
  • 1 cup water
  • 3/4 cup dry white wine
  • 6 Tbs (3/4 stick) butter, divided
  • 2 tsp minced garlic
  • 3/4 cup finely chopped onion (or 1/2 cup onion and 1/4 cup shallot)
  • 1 1/2 cups arborio rice
  • 1 lb uncooked sea (large) scallops 2 to 3 Tablespoons cornstarch, seasoned with salt and pepper
  • 2 Tbs plus 2 teaspoons chopped fresh parsley
  1. Bring broth and 1/2 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
  2. Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and teaspoon garlic; saute until onion is pale golden, about 4 minutes.
  3. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.
  4. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
  5. Melt 2 tablespoons butter in a skillet over medium-high heat. Dredge scallops in seasoned cornstarch and shake off excess (a mesh strainer works well). Add scallops to skillet and sear on both sides until lightly browned, just a minute or two per side. Add remaining 1/4 cup wine to deglaze the pan.
  6. Stir risotto and 2 tablespoons parsley into scallops. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

Servings: 4