Bay Scallop Risotto

Bay Scallop Risotto
Bay Scallop Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    cups chicken broth

  • 3

    tablespoons extra-virgin olive oil

  • 1

    large onion, finely chopped

  • 3

    cloves garlic, finely chopped

  • 3/4

    cup cubed prosciutto

  • 1 1/2

    cups arborio rice

  • 3/4

    cup dry white wine

  • 1

    pinch saffron threads

  • 3/4

    pound bay scallops

  • 1/2

    cup chopped flat-leaf parsley

  • 3

    tablespoons grated parmesan cheese

  • 2

    teaspoons butter

Directions

In a saucepan, heat the chicken broth until barely simmering; cover to keep hot. In another saucepan, heat the olive oil over medium heat. Add the onion, garlic and prosciutto and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the rice and lightly toast 2 minutes. Lower the heat to medium-low, add the wine and saffron and cook for 2 minutes. Add 1 1/2 cups of the heated chicken broth and cook, stirring, until the liquid is almost absorbed, 5 minutes. Add another 1 1/2 cups broth and cook, stirring constantly, until the liquid is almost absorbed. Repeat with another 1 1/2 cups broth. Working with 1/4 cup at a time and stirring to let it absorb, continue adding the remaining broth until the risotto is tender and creamy. Stir in the scallops and cook until opaque, about 3 minutes. Stir in the parsley, cheese and butter

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