Bay Scallop Risotto

  • Cook Time
  • Prep Time
  • 6Servings


  • 6 cups chicken broth
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 3/4 cup cubed prosciutto
  • 1 1/2 cups arborio rice
  • 3/4 cup dry white wine
  • 1 pinch saffron threads
  • 3/4 pound bay scallops
  • 1/2 cup chopped flat-leaf parsley
  • 3 tablespoons grated parmesan cheese
  • 2 teaspoons butter


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.