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!
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