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1
In a saucepan, heat the stock to a simmer.
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2
Chop the onion.
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3
Heat 2 teaspoons of the oil in a deep, heavy-bottom pot.
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4
Add the onion, and saute over medium heat until onion begins to take on a little color.
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5
Chop the shallots, and mince the garlic.
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6
When the onion has softened, add the rice and stir to coat.
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7
Add the wine to the rice.
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8
Stir and let the wine cook away, about 2 minutes.
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9
Heat a nonstick saute pan until it is very hot.
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10
Reduce the heat to medium-high, and add the remaining teaspoon of oil.
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11
Saute the shallots and garlic until they begin to soften.
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12
Add a cup of simmering stock to the rice, and cook over medium-high heat, stirring about every 2 minutes until the liquid has been absorbed.
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13
Repeat this procedure, adding more stock as it is absorbed into the rice, stirring often.
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14
Meanwhile, wash, trim and slice the tomatoes.
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15
Add them to the shallots and garlic, and cook until they soften, about 5 minutes.
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16
Wash and chop the thyme, and add it to the tomatoes as they cook.
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17
Wash the scallops.
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18
Whisk the ricotta and yogurt.
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19
Grate the lemon rind.
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20
A couple of minutes before the rice is tender, stir the scallops into the tomato mixture and cook.
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21
Remove from heat, and stir the yogurt and ricotta mixture into the tomato mixture.
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22
Stir in the grated rind.
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23
Remove the risotto from the heat, and stir in the scallop mixture.
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24
Season with salt and pepper, and serve.
