Champagne Risotto

from: http://www.epicurious.com/

2 tablespoons (1/4 stick) butter
1/4 cup chopped green onions
1 cup arborio rice
1 cup dry Champagne
20 oz low-salt chicken broth (one 10oz concentrated can plus water)
1/2 pound bay scallops
1/4 cup freshly grated Parmesan cheese (optional, good with or without)

Serves 2

• Place the saffron threads and a pinch of salt in a large metal spoon and hold over heat until warmed, just a few seconds. Place in a small bowl and add 1/2 cup of the hot clam liquid. Set aside.
   
• In a large, heavy saucepan over medium-low heat, melt the butter. Sauté the onions for a minute. Add the rice and stir for 2 minutes. Add the champagne, adjust heat to maintain simmer, and cook, stirring constantly, for 3-4 minutes, until the liquid is absorbed. 
   
• Add a 1/2 cup of hot stock and stir constantly until absorbed. Continue adding liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 15-20 minutes longer.
   
• Add the scallops and simmer for a further 5 minutes.
   
• Stir in parmesan, if using. Season with pepper. Serve.
   

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