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
- Bring broth and 1/2 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
- 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.
- 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.
- Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
- 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.
- 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
