Ingredients
1 cup arborio rice
1/2 an onion, diced
1 pinch saffron
1 tbsp butter
1/2 cup white wine
4 cups chicken stock
1/2 cup tomato sauce
1 cup tomatoes, diced
1 14 oz. can artichoke hearts, drained
1 lb. bay scallops, rinsed and patted dry
2 tbsp. flat parsley, chopped
salt and pepper, to taste
shaved parmesan cheese, for serving
Instructions
1. Heat butter over medium heat in a stockpot. Meanwhile simmer chicken stock over low heat in a separate saucepan. Add tomato sauce to stock and stir to combine.
2. Add onion to stockpot and cook until translucent, about 3 minutes. Add rice and sauté until translucent, 1 to 2 minutes.
3. Add saffron and wine, and simmer until rice has absorbed most of wine, stirring occasionally.
4. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
5. Add scallops, diced tomatoes and artichokes and cook until scallops are opaque and rice is al dente, about 2 minutes. Turn off heat and stir in parsley. Season with salt and pepper.
6. Serve and garnish with cheese shavings, if desired.
