Risotto, Saffron with Sea Scallops
| Yield: | 6 Servings |
| Categories: |
| 2 | tb | Unsalted butter |
| 1/2 | c | Onion; diced |
| 1 | tb | Fresh ginger; finely diced |
| 1 1/2 | c | Arborio rice |
| 1/3 | c | Dry white wine |
| 3 | c | Vegetable broth; hot |
| 1/2 | ts | Saffron threads |
| 3/4 | lb | Sea scallops |
| Salt and pepper |
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