Champagne Risotto with Scallops

author: perrin

created: 2004-12-12 19:29:15



This is an ideal use for leftover champagne that has gone flat. I have sometimes been tempted to open another bottle just so I could make this. To make this vegetarian, just leave out the scallops. I often make it that way, and it works great.


2 tablespoons (1/4 stick) butter 1/4 cup chopped green onions 2/3 cup arborio rice or medium-grain white rice 1 cup dry Champagne 1 14 and 1/2-ounce can (or more) low-salt chicken broth 1/2 pound bay scallops 1/4 cup freshly grated Parmesan cheese 1. Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. 2. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. 3. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. 4. Stir in Parmesan. Season with salt and pepper.