Saffron Risotto With Scallops

• 1 tablespoon unsalted butter
• 1 medium-size onion, chopped
• 1 1/2 cups Italian arborio rice for risotto
• 1/2 cup dry white wine
• 1/2 teaspoon saffron
• 4 1/2 cups hot well-seasoned fish stock (approximately)
• 1 pound Peconic or Nantucket Bay scallops
• Salt and hot red pepper flakes to taste

1. Heat butter in heavy three-quart saucepan.
2. Add onion and saute over medium heat until translucent but not brown.
3. Stir in rice and cook, stirring, until grains turn white.
4. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
5. Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
6. When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer.
7. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
8. Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer.
9. You may not need to add all the remaining stock.
10. Stir in scallops.
11. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked.
12. Add a little stock if necessary.
13. Season to taste with salt and red pepper flakes; serve at once.

unsalted butter, onion, italian arborio rice, white wine, saffron, fish, salt

Taken from cooking.nytimes.com/recipes/11481 (may not work)