Recipe - Risotto Saffron With Sea Scallops

2 tablespoon Unsalted butter
One half cup Onion; minced
1 tablespoon Fresh ginger; finely minced
1 One half cup Arborio rice
1/3 cup Dry white wine
3 cup Vegetable broth; hot
One half teaspoon Saffron threads
Three fourths pound Sea scallops
Salt and pepper

Melt butter in a large sauce pan, add onion and ginger and saute over
medium heat until onion is translucent (do not brown). Add rice and stir to
coat with butter. Add wine, increase heat, and cook, stirring, until it is
almost absorbed. Begin adding broth, about One half cup at a time, letting the
rice absorb almost all before making another addition. This process will
take about 15 minutes. Steep the saffron in some of the broth in a small
cup and add it when making one of the broth additions. The rice should have
a creamy consistency with a noticeable light crunch in the center of the
kernel. Immediately after the last broth addition, add the scallops and
cook for just a few moments do not over cook them or they will toughen.
Season to taste with salt and pepper and serve immediately.

Recipe by: Unknown Posted to TNT Prodigy's Recipe Exchange Newsletter by
Sharon jouet@mindspring.com on Jul 17, 1997