Champagne risotto with bay scallops

This recipe fits in with two of my New Year’s resolutions: Be more organized about using up leftovers and make something to justify all those old cooking magazines I have around the house. This one comes from January 1998, and it lets me use up the Prosecco from the limoncello cocktail.

Champagne risotto with scallops

Adapted from the Cook’s Exchange portion of the January 1998 Bon Appetit, a recipe submitted by Pati D’Eliseo of Depoe Bay, Ore.

Ingredients

3 tablespoons butter, divided

¼ cup chopped green onions or shallots

2/3 cup Arborio rice

1 cup Champagne or other dry sparkling wine

1¾ cup broth, heated

½ pound bay scallops

¼ cup grated Parmesan cheese, plus more for optional garnish

Method

Heat 2 tablespoons of butter in a saucepan over medium low heat. Add onions or shallots and saute until softened. Add rice and stir for 2 minutes. Raise heat to medium. Add Champagne and cook until almost absorbed. Add broth, a bit at a time as rice absorbs the liquid, stirring frequently. When all liquid is absorbed and mixture is creamy, stir in ¼ cup Parmesan cheese.

Meanwhile, sear bay scallops in remaining tablespoon of butter over medium-high heat until golden brown on both sides and cooked through.

Serve risotto topped with scallops and sprinkled with Parmesan. Serves 2.

Rating: I love a good risotto, and this turned out to be one. Not the most frugal of dishes, given the price of scallops, but I’m still in that New Year’s celebration mode. Cheers!