Scallop Risotto With Champagne

Derf's Note:

A fabulous starter dish.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Elizabeth Fullerton]

I made this recipe for my birthday. I've never made risotto before and must admit to being intimidated by it. This recipe was easy to follow and the taste was excellent. I didn't have any regular champagne on hand, so I used a red spumanti. It worked fine

[Chef #435033]

YUM! The rice was a little more hard than I hoped but I just added a little more water at the end and boiled it a little longer and it turned out delicious. Thanks for the recipe!

[Cul_de_sac_Barbie]

This was great!!! I was unsure of what the Champagne would do, as far as taste, to the risotto, but WOW!!!! This time I made it as a side dish, next time it will be a main dish.