Scallop risotto
Ingredients
- 10 scallops (without their coral)
- 1 teaspoon unsalted butter
- 1 large garlic clove
- 1/2 yellow onion
- 1 tablespoon dry white wine
- 1/2 cup Parmesan cheese (freshly grated)
- 1/8 cup unsalted butter
- ⅞ cup risotto rice (Arborio, Carnaroli or any other risotto rice)
- 3 cups vegetable broth
- Chives
- Salt (to taste)
- Black pepper (to taste)
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