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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables Main dish, Rice, Shellfish 4 Servings

INGREDIENTS

2 T Unsalted butter
1/2 c Onion, diced
1 T Finely diced fresh ginger
1 1/2 c Arborio rice
1/3 c Dry white wine
3 c Vegetable broth, hot
1/2 t Saffron threads
3/4 lb Sea scallops
Salt and pepper

INSTRUCTIONS

Melt butter in a large saucepan; add onion and ginger and saute over
medium heat until onion is translucent. Add rice and stir to coat  with
butter. Add wine, increase heat, and cook, stirring, until it is
almost absorbed. 2. Begin adding broth, about 1/2 cup at a time,
letting the rice absorb almost all before making another addition.
This process will take about 15 minutes. Steep the saffron in some of
the broth in a small cup and add it when making one of the broth
additions. 3. The rice should have a creamy consistency with a
noticable light crunch in the center of the kernel. Immediately after
the last broth addition, add the scallops and cook for just a few
moments (do not overcook them or they will toughen). Season to taste
with salt and pepper and serve immediately.  Posted to MM-Recipes
Digest V4 #187 by Julie Bertholf  <jewel1@ix.netcom.com> on Jul 19,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 451
Calories From Fat: 78
Total Fat: 8.7g
Cholesterol: 17.1mg
Sodium: 1235.1mg
Potassium: 342.3mg
Carbohydrates: 78g
Fiber: 2.8g
Sugar: 1.1g
Protein: 9.8g


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