Friday, February 15, 2013
Risotto with Bay Scallops
2 T olive oil
1 onion, mined
2 garlic cloves, minced
1/2 c diced prosciutto (I used bacon)
1 c Arborio rice
1 generous pinch of saffron
1/2 c dry white wine (I used chicken broth)
3-4 c chicken stock, kept warm
1/2 lb bay scallops
1/4 c sliced flat leaf parsley leaves
1 T unsalted butter
2 T grated Parmesan
Heat the olive oil in a 4 quart saucepan over medium heat. Add the onion and sweat it for 2 minutes. Add the garlic and sweat it for 2 minutes more. Add the bacon and cook until it crisps, about 1 minute (I had to cook this longer than 1 minute so my bacon would crisp). Add the rice and let it toast slightly in the hot fat, about 1 minute, stirring with a wooden spoon.
Reduce the heat to low, add the saffron and wine, and stir continuously until most of the wine has cooked off. Add 1 c of the stock and stir continuously until the liquid has cooked off, about 3 minutes. Add another cup of stock and repeat the process. Taste the rice. Continue to add stock in 1/4 c increments until the rice is tender and the risotto is creamy.
Add the scallops and continue to stir for 2 minutes, or until the scallops are heated through. Remove the pan from the heat and stir in the parsley, butter, and cheese and serve immediately.