Champagne Risotto with Scallops

This recipe was published in Bon Appetit Magazine in January 1998.  I am providing it as it was originally published, but I make it differently today.  I use large sea scallops and sear and serve them on top of the risotto.  Sometimes I add preserved lemon peel and lemon juice if I am looking for a more lemony flavor.  And since I have been to Italy, I would most likely not use any cheese—you decide.  Serves 2.

Ingredients:

2 tablespoons (1/4 stick) butter
1/4 cup chopped green onions
2/3 cup arborio rice or medium-grain white rice
1 cup dry Champagne
1 14 1/2-ounce can (or more) low-salt chicken broth
1/2 pound bay scallops
1/4 cup freshly grated Parmesan cheese

Method:

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute.

Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes.

Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes.

Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes.

Stir in Parmesan. Season with salt and pepper.