Sweet Pea and Scallop Risotto
Ingredients
- 2 cups fresh peas, cooked (if using frozen, rinse under cool water to thaw)
- 8 cups chicken stock, heated
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped shallots
- 2 cups Arborio rice
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter, room temperature
- 1/2 cup grated Parmesan
- 1 pound diver scallops
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