Risotto with Scallops

By Bill Malloy

2 servings

2 TB butter
1/4 cup chopped green onions
2/3 cup Arborio rice or medium grain white rice
1 cup dry white wine
1 3/4 cups low-salt chicken stock
1/2 pound bay scallops
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste

1.  Melt butter in heavy medium saucepan over medium heat.  Add onions and saute 1 minute.
2. Add rice; saute 2 minutes.  Add wine; simmer until almost all liquid evaporates.  Add stock; simmer until rice is almost tender, stirring often, about 15 minutes.  Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more stock if too thick and stirring often, about 5 minutes.
3.  Stir in Parmesan.  Season with salt and pepper.