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1
Heat the butter and oil in a heavy saucepan.
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2
Add the onions and cook until they are translucent.
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3
Add the rice and stir until it is well coated with the butter.
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4
Add the white wine, and stir continually over medium heat until it is absorbed.
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5
Stir in half the basil, chopped fine.
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6
Start to add 1/2 cup of hot broth, stirring as it is absorbed.
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7
Continue in this manner, adding ladlefuls of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
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8
Season with salt and pepper.
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9
Remove from the heat, add the remaining butter, the rest of the basil chopped fine, and the Parmesan cheese.
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10
Serve, topping each bowl of risotto with 3 seared sea scallops and garnish with fresh basil leaves.
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11
When the risotto is almost cooked, heat the butter and olive oil until very hot.
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12
Arrange the scallops in the pan and cook for 2 minutes or until brown on one side.
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13
Turn, and cook for an additional 2 minutes.
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14
Season with salt and pepper and serve on top of the risotto.
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15
Note: if you do not have homemade broth available, you can use 4 cups of a good quality canned broth combined with 2 cups of water.
