1 tablespoon chopped fresh basil leaves, plus more for garnish
Directions
In a saucepan bring the vegetable stock to a boil, reduce the heat and keep warm on a back burner the lowest setting. Hot liquid helps the rice absorb and cook evenly.
Melt the butter in heavy three-quart saucepan.
Add the diced onion and a pinch of salt; sauté over medium heat until translucent but not browned, about 5 minutes.
Stir in rice and cook, stirring, until the grains turn white, 3-4 minutes.
Stir in wine and cook, stirring, until most of the wine has evaporated, about 5 minutes.
Stir in a ladle of the hot stock (about ½ cup) and adjust the heat so the mixture cooks at a steady simmer. Set a timer for 20 minutes to track cooking time.
When most of the stock has evaporated, add another ladle to the pan and continue to cook, stirring frequently. When you can drag the spatula through the mixture and clearly see the bottom of the pan, it’s time for the next addition.
Continue adding stock, about ½ cup at a time, stirring frequently and adding more only when the last ladleful has cooked off, until the rice is just tender, about 20-25 minutes from when the stock was first added. You may need a few more minutes and may not need to add all the remaining stock.
Stir in scallops and continue cooking, stirring gently, another 3-5 minutes, until rice is al dente and scallops are cooked through.
Stir in a pinch of red pepper flakes, the basil pesto, parmesan (if using) and chopped basil, plus a little more hot stock if needed to thin. Season to taste with salt; serve immediately garnished with additional fresh basil.
Chef’s Tips
Risotto is very easy to make but burdened with several myths, primary that it must be stirred constantly. While stirring is important to release the starch from the rice and ensure even cooking, it doesn’t have to be continuous. In fact, over-stirring can make the risotto gummy as it can break the rice grains.
When is it done? The rice should be cooked through but still have a slight bite or an “al dente” texture. The risotto should be creamy but not too thick, with a slight “wave” effect when you stir it, should form a soft mound on the plate and you should be able to see the individual rice grains, but they should be creamy and not watery.
The most popular rice used for risotto is arborio, a short-grain, high-starch rice that becomes creamy when cooked. Using the correct rice is important, don’t try to substitute with other short-grained rice.
