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Bay Scallop Risotto with Prosciutto

Bay Scallop Risotto with Prosciutto
Bay Scallop Risotto with Prosciutto

"Risotto perfectly cooked with prosciutto and bay scallops, finishing with parsley and freshly grated parmesan cheese. This is a hearty gluten-free one-pot meal ready in 35 minutes."

NotesRecipe adapted from Chef Michael Symon

Serves4 People

Preparation Time10 min

Cooking Time25 min


  • 3 tablespoons olive oil
  • 1 small onion, dice
  • Salt to taste
  • 2 teaspoons minced garlic (about 2 medium garlic cloves)
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup prosciutto, diced
  • 1 tablespoon saffron (optional)
  • 3 cups chicken broth
  • 8 ounces bay scallops
  1. In a large pan, heat olive oil over medium heat. Add onion and a pinch of salt; sauté for 30 seconds; add garlic; stir and let the onion and garlic sweat, about 1-2 minutes.

  2. Stir in Arborio rice and turn the heat up to high. Toast the rice in the pan for 1 minute, stirring often. This will release the starch from the rice.

  3. Once the rice is lightly brown, add white wine and keep stirring. Cook until the alcohol evaporates, leaving the rice a tasty flavor.

  4. Add prosciutto, followed by saffron (if using) and continue stirring for about 1 minute, releasing the flavor of prosciutto into the rice.

  5. Ladle 1 cup chicken broth into the pan, bring to a boil and turn down the heat to let it simmer. Let the broth be absorbed by the rice. Continue adding broth, one cup at a time, cover and simmer for 10 minutes.

  6. Add bay scallops; cook for 5 minutes, stirring often, or until the rice is perfectly tender. Add parsley and parmesan cheese; stir again. At this point, your risotto should be nicely thickened and creamy. Dish up and serve immediately.

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