Scallop Risotto Scallop Risotto 6 servings

In a saucepan, heat the chicken broth until barely simmering; cover to keep hot. In another saucepan, heat the olive oil over medium heat. Add the onion, garlic and prosciutto 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 1/2 cups of the heated chicken broth and cook, stirring, until the liquid is almost absorbed, 5 minutes. Add another 1 1/2 cups broth and cook, stirring constantly, until the liquid is almost absorbed. Repeat with another 1 1/2 cups broth. Working with 1/4 cup at a time and stirring to let it absorb, continue adding the remaining broth until the risotto is tender and creamy.

Stir in the scallops and cook until opaque, about 3 minutes. Stir in the parsley, cheese and butter.

Other Scallops sizes:

  • Portico Simply Sea Scallops U/10 ct – Sysco Code 9223371
  • Portico Simply Sea Scallops 10/15 ct – Sysco Code 1045703
  • Portico Simply Sea Scallops 30/40 ct – Sysco Code 0721593
  • Portico Simply Bay Scallops 40/60 ct – Sysco Code 0301178
  • Portico Simply Bay Scallops 60/80 ct – Sysco Code 0301194
  • Portico Simply Bay Scallops 80/120 ct – Sysco Code 9224346