| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Risotto |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Onion; diced |
| 1 |
tb |
Fresh ginger; finely diced |
| 1 1/2 |
c |
Arborio rice |
| 1/3 |
c |
Dry white wine |
| 3 |
c |
Vegetable broth; hot |
| 1/2 |
ts |
Saffron threads |
| 3/4 |
lb |
Sea scallops |
|
|
Salt and pepper |
INSTRUCTIONS
Melt butter in a large sauce pan, add onion and ginger and saute over
medium heat until onion is translucent (do not brown). Add rice and stir to
coat with butter. Add wine, increase heat, and cook, stirring, until it is
almost absorbed. 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. The rice should have
a creamy consistency with a noticeable 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 over cook them or they will toughen.
Season to taste with salt and pepper and serve immediately.
Recipe by: Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Sharon <jouet@mindspring.com> on Jul 17, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”