Risotto - Buon Appetito!(Italian)

• 1 c. Arborio rice
• 2 oz. extra virgin olive oil
• 1 medium onion
• 5 to 6 c. vegetable broth or chicken broth
• 1/2 tsp. saffron
• 1/2 c. Parmigiano cheese
• 1/4 c. small sweet peas
• 1/2 c. scallops, sauteed
• 1 c. sliced mushrooms
• 1 lemon
• 1 chopped tomato
• 1 fresh ear of yellow corn (per person)
• fresh herbs (basil and cilantro)

1. In a medium-large size pot, saute onion and 2 ounces olive oil until onion is soft and translucent.
2. Add 1 cup of Arborio rice and cook over medium heat for 1/2 minute, stirring gently.
3. Add 1 cup broth, stirring constantly.
4. Continue to add broth as rice absorbs liquid.
5. Stir constantly to avoid rice sticking to bottom of pan. After adding 3 or so cups broth, add scallops, peas and mushrooms. Add saffron and herbs.
6. Continue to add broth until rice is a sticky, soft consistency.
7. When rice is completely cooked and all broth has been added, squeeze fresh lemon juice and add fresh black pepper to taste.
8. Serve with diced tomatoes on top.
9. Fresh yellow corn is a wonderful vegetable to serve with Risotto.
10. Serves 2 to 3.

arborio rice, extra virgin olive oil, onion, vegetable broth, saffron, parmigiano cheese, sweet peas, mushrooms, lemon, tomato, corn, fresh herbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941273 (may not work)