In a saucepan, heat chicken broth until barely simmering; cover to keep hot. In another saucepan, heat the olive oil over medium heat. Add the onion, garlic and proscuitto and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the rice and lightly toast 2 minutes.
Lower the heat to medium-low, add the wine and saffron and cook for 2 minutes. Add 1 and 1/2 cups of the heated chicken broth and cook, stirring, until the liquid is almost absorbed. Repeat with another 1 and 1/2 cup chicken broth. Working with 1/4 cupat a time and stirring to let it absorb, continue adding the remaining broth until the risotto is tender and creamy.
Stir in scallops and cook until opaque, about 3 minutes. Stir in parsley, cheese and butter.
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