Ingredients:
2 tablespoons olive oil
1 medium yellow onion, minced
2 garlic cloves, minced
1/2 cup diced prosciutto
1 cup Arborio rice
1 generous pinch of saffron
1/2 cup dry white wine
3-4 cups chicken stock, warmed
1/2 pound bay scallops
1/4 cup sliced fresh flat-leaf parsley leaves
1 tablespoon unsalted butter
2 tablespoons grated parmesan
Heat the olive oil in a 4 quart saucepan over medium heat. Add the onion and sweat it for 2 minutes. Add the garlic and sweat it for 2 minutes more. Add the prosciutto and cook it until it crisps, about 1 minute. Add the rice and let it toast slightly in the hot fat, about 1 minute, stirring with a wooden spoon.
Reduce the heat to low, add the saffron and wine and stir continuously until most of the wine has cooked off. Add 1 cup of the stock and stir continuously until the liquid has cooked off, about 3 minutes. Add another cup of stock and repeat the process. Taste the rice. Continue to add stock in 1/4 cup increments until the rice is tender and the risotto is creamy.
Add the scallops and continue to stir for 2 minutes, or until the scallops are heated through. Remove the pan from the heat and stir in the parsley, butter and cheese and serve immediately.
Recipe from: Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
