Ingredients

• 1 1/2 cups arborio rice
• 1 garlic clove, chopped
• 1 onion, chopped
• 16 oz.(454g.) bay scallops (the small ones)
• 2 tablespoons extra virgin olive oil
• 3 1/2 - 4 cups chicken broth
• 2 oz.(56g.) parmesan cheese, grated
• Salt and pepper to taste

How to make Scallop Risotto directions

• 1

  Warm the chicken stock in a saucepan and simmer over low heat.

• 2

  In a skillet, heat olive oil and sauté onion and garlic until onion becomes soft. Add rice to coat and cook for 2 minutes.

• 3

  Add one cup of broth and, stirring constantly, cook until the liquid is absorbed. Add a half-cup of broth and repeat the step, 15-20 minutes. Mix in scallops and simmer, adding broth if necessary until the rice is al dente, but tender and creamy.

• 4

  Remove from heat and stir in cheese. Season with salt and pepper to taste.