Saffron Risotto With Sea Scallops
| 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)
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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