Scallop Risotto

Traditionally risotto is cooked with white wine. However, one day I didn't have an open bottle of wine around, but I did have some left over sake. Because risotto is a rice dish, what better addition than a rice spirit? The result was perfection, especially since I just love tweaking traditions. This time it really worked – everyone loved the resulting dish.

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4 1/2 cups veggie broth
2 tbsp olive oil
1 tbsp butter
1 cup onions, diced
1 clove garlic, finely chopped
1 tsp salt
1 1/2 cups arborio rice
3/4 cup sake
3/4 cup bay scallops
1 cup finely grated Parmesan cheese (reserve 1/4 cup to sprinkle on top)

Bring the veggie stock to a simmer and keep warm.

In a separate large pan, heat the oil and butter and sauté the onions until a bit softened, about 4 to 5 minutes.

Add the garlic, salt and rice. Sauté a few minutes longer, stirring a few times, until the rice turns translucent.

Deglaze the pan with the sake and stir rice until almost all the liquid is absorbed.

Stir in 2 cups of the hot vegetable broth. Stirring often, cook the rice on medium high heat until almost all the liquid is absorbed. Continue adding all broth to the rice in stages and cook, stirring until liquids get absorbed before adding fresh broth.

Once all the broth is used up and the rice is tender but still has a "bite" to it, stir in the scallops. Cover the pan, lower the heat and simmer on very low for 5 minutes. Stir in 3/4 cup Parmesan. Serve sprinkled with the remaining Parmesan.