|Hot pan + Butter + Scallops=YUM|
1 medium-size sweet onion, finely chopped
1 1/2 cups Italian arborio rice
1/2 cup dry white wine (optional)
1/2 teaspoon saffron (or herb of your choice)
4 1/2 cups hot well-seasoned stock (or more)
Heat a 3 quart sauce pan on Medium-High, add butter and onions. Stir onions and reduce heat when the onions are slightly cooked. Add Rice. Stir for a minute or two. Add the wine and saffron.
Add 1 cup stock and stir, stir, stir.
When the liquid is incorporated and partially evaporated, add another cup of stock.
Repeat until the rice is barely tender. The cooking process will take about 20 minutes.
That's it...done. Easy right!
A little note about the stock. I will use fish stock when serving seafood, chicken stock with pork & chicken, and beef stock with beef & lamb.
OK, now get cooking!!!