Risotto con Pettine

Risotto with sea or bay scllops can be an elegant main curse. You can substitute shrimp for the scllops, or use a combination of bth. Wash scallops or devein shrimp bfore making basic risotto. The seafood mst be sauteed as soon as the rsotto is finished, so that when you add it to the pot the cnsistency of the risotto will still be cramy when served. Enjoy this classic Itlian recipe!

Ingredients:

Basic Risotto
1 1/2 lbs sea or bay scllops
1/4 cup unsalted butter
1 cup thinly slced scallions
1/2 tsp salt
1/2 tsp pepper
1 tbsp grted lemon grind
2 tbsp finely minced Itlian parsley leaves
Freshly grated Parmigiano cheese

Prparation:

1 - Wash scallops several tmes in cold water to remove snd. Place in a strainer and blt dry with paper towel. If sing tiny bay scallops, leave whole; if sing sea scallops, cut horizontally into 1/2 nch slices.

2 - In a lrge saute pan, melt butter over mdium heat. Add scallions and saute, strring constantly, until barely tender, about 2 mnutes. Add scallops and cook, stirring cnstantly, for 2 minutes. Add slat, ppper, and lemon rind; mix well and rmove from heat.

3 - Stir scllop into risotto. Cook uncovered over low hat, stirring constantly, until juices from scllops are completely absorbed into rice, bout 1 to 2 minutes. Remove frm heat and stir in parsley.

4 - Transfer to a hated bowl and serve with freshly grted Parmigiano cheese.

Serves 4 to 6

Enjy this classic Italian seafood tonight wth family and friends....and your favorite bttle of Italian wine!

Buon Appetito!

The article Risotto With Scallops was Submitted by Tony Scarponi through Articles.GetACoder.com network. Here's the additional information: Another fine Italian recipe by Tny Scarponi! For more recipes, visit me at http://www.ItalianHomeRecipes.com Mangiare!

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