Artichoke Risotto with Scallops and Champagne

del.icio.us Ingredients: 2 medium onions, minced 6 tablespoons butter 1 medium onion, finely chopped 2 cups risotto rice (Arborio,Carnaroli) 8 artichoke hearts, chopped 1 cup dry white wine 6 cups chicken broth 4 tablespoon grated Parmesan cheese 24 sea scallops 4 tablespoons olive oil 8 tablespoons champagne salt and freshly ground pepper to taste fresh chopped parsley to taste Directions: In a large saucepan heat 3 tablespoons of the butter, saute the onions until transparent. Add the rice and artichoke hearts, stirring for 5 minutes. Pour the wine, stirring constantly until the wine is all evaporated. Add 2 cups of the chicken broth, stirring constantly until the broth is evaporated. Continue cooking, pouring broth 2 cups at a time and stirring until the liquid has evaporated. When the broth is finished and rice is done, stir in the rest of the butter and Parmesan cheese, then remove it from heat. Season the sea scallops with salt and pepper. Heat olive oil in a frying pan, add scallops and sear on all sides (about 2 minutes for each side). Pour the champagne, stirring for 1 or 2 minutes. Place the risotto on a plate and above it the scallops. Sprinkle with parsley and serve. Enjoy your meal !! Bon Appétit !! Bon appetito !! Guten Appetit !! Buon Apetite !! Bom apetite !! Return to Scallops Recipes Page Go to Lobster Recipes Page Go to Crab Recipes Page Go to Clams and Mussels Recipes Page Go to Shrimp Recipes Page

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