Champagne Risotto With Scallops

1. 1

   1. Melt butter in a heavy medium saucepan over medium heat.

2. 2

   2. Add onions, saute 1 min.

3. 3

   3. Add rice, saute 2 min.

4. 4

   4. Add champagne, simmer until almost all liquid evaporates, stirring often, about 2 min.

5. 5

   5. Add 1 can broth, simmer until rice is almost tender, stirring often, about 15 min.

6. 6

   6. 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 min.

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   7. Stir in Parmesan and season with salt and pepper.

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