Champagne Risotto with Bay Scallops

We're turkeyed out, as most people are by now, I think. We made our stock, had a pot pie, made soup, and now we want something that doesn't resemble poultry of any kind. When I stopped by the local Price Chopper on the way home from school yesterday, I saw bay scallops on sale for $4.99 a pound. I love scallops, and prefer the large sea scallops most of the time. But the price was right, and I had in mind to make a risotto with these sweet little shellfish gems. The constant stirring was a happy chore, since the result was a good, creamy rice dish.

1/2 stick butter

1/4 cup chopped green onions

2/3 cup arborio rice

1 cup Champagne

1 14 1/2-oz. can chicken broth

3/4 lb. bay scallops

1/2 cup grated Grana cheese

Salt and pepper to taste

In a medium saucepan, melt the butter. Add the green onions and saute them until they are soft, only about a minute. Add the rice and saute for 2-3 minutes until well mixed. Add the Champagne and lower the heat. Simmer until the liquid is almost evaporated, stirring often. Slowly add the broth, a few ounces at a time, stirring often and each time simmering until the liquid is almost evaporated (about 20-25 minutes total). By the end of the broth, the rice should be tender. Add the scallops and simmer until they are cooked through. Then add the cheese, stir to mix well, season with salt and pepper to taste, and enjoy.