Risotto With Creamy Scallops and Tomatoes

Step 1

In a saucepan, heat the stock to a simmer.

Step 2

Chop the onion. Heat 2 teaspoons of the oil in a deep, heavy-bottom pot. Add the onion, and saute over medium heat until onion begins to take on a little color.

Step 3

Chop the shallots, and mince the garlic.

Step 4

When the onion has softened, add the rice and stir to coat. Add the wine to the rice. Stir and let the wine cook away, about 2 minutes.

Step 5

Heat a nonstick saute pan until it is very hot. Reduce the heat to medium-high, and add the remaining teaspoon of oil. Saute the shallots and garlic until they begin to soften.

Step 6

Add a cup of simmering stock to the rice, and cook over medium-high heat, stirring about every 2 minutes until the liquid has been absorbed. Repeat this procedure, adding more stock as it is absorbed into the rice, stirring often.

Step 7

Meanwhile, wash, trim and slice the tomatoes. Add them to the shallots and garlic, and cook until they soften, about 5 minutes. Wash and chop the thyme, and add it to the tomatoes as they cook.

Step 8

Wash the scallops. Whisk the ricotta and yogurt. Grate the lemon rind.

Step 9

A couple of minutes before the rice is tender, stir the scallops into the tomato mixture and cook. Remove from heat, and stir the yogurt and ricotta mixture into the tomato mixture. Stir in the grated rind.

Step 10

Remove the risotto from the heat, and stir in the scallop mixture. Season with salt and pepper, and serve.