Pronto Scallop Risotto
Betty Nichols loves the creaminess of risotto but refuses to be slowed down by the old-fashioned technique that requires adding the broth a portion at a time. She just pours in the liquid, and when the risotto is almost ready, she adds scallops, frozen peas, and fresh ginger.
How to Make It
Step 1
1
In a 3- to 4-quart pan over medium heat, combine oil, celery, and onion. Stir often until onion is limp, 4 to 5 minutes. Add rice and mix well.
Step 2
2
Add 4 cups broth and bring to a boil over high heat, stirring often. Reduce heat to simmering and stir often until rice is tender to bite, 12 to 15 minutes.
Step 3
3
Add scallops, peas, and ginger. Stir until scallops are opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes. Add lemon juice, and a little more broth if a creamier texture is desired; mix well.
Step 4
4
Spoon risotto into wide bowls. Sprinkle with basil and garnish with lemon wedges. Add salt and pepper to taste.
Ingredients
1 tablespoon olive oil
1/3 cup chopped celery
1/3 cup chopped red onion
1 1/4 cups medium-grain white rice such as pearl or arborio
About 4 cups fat-skimmed chicken broth
3/4 pound bay scallops, rinsed and drained
1 cup frozen petite peas
2 teaspoons grated fresh ginger
1 tablespoon lemon juice
2 tablespoons finely shredded fresh basil leaves
Lemon wedges
Salt and fresh-ground pepper
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