RISOTTO WITH SCALLOPS

RISOTTO WITH SCALLOPS image

Number Of Ingredients 8

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2 cups Aborio rice
3-4 T olive oil
1 medium onion, chopped
1 clove garlic, minced
8 cups of chicken or vegetable broth
1 pound of scallops, rinsed and cut in half
1/2 cup white wine
1 1/2 cups freshly grated Peccorino or Parmesan cheese

Steps:

1. Heat large saute pan over medium heat until it is hot. Add the onion and lower the heat to saute the onion but not brown it. Add the minced garlic and cook 1 minute. Add the rice and 2 cups of broth. Cook, stirring, occasionally until liquid is absorbed. Continue adding 1 cup at a time until you have added 6 cups. Add the white wine and 1/2 cup of the broth chcecking the rice so it becomes al dente or however soft one likes it. Keep adding broth 1/2 cup at a time, and just before it is done, add the scallops. Cover and remove from the heat to cook the scallops. Wait 5 minutes and sprinkle with cheese.