Hammed Scallop Risotto

The way the sweet shellfish play against the salty prosciutto makes this risotto special. A salad and some warm, crusty bread plus fruit for dessert completed our meal.

RISOTTO WITH SCALLOPS AND PROSCIUTTO

4 to 5 cups chicken stock plus 2 to 3 tablespoons extra if needed

5 tablespoons butter

1/4 pound thinly sliced prosciutto, cut into 1/4-inch-wide strips

1/4 cup chopped shallots

2 cups Arborio rice

1 pound sea scallops, rinsed, dried, with connective tissue on sides removed and discarded

4 teaspoons lemon juice plus more if needed

2 cups uncooked spinach leaves, cut into 1/4-inch strips

Salt

Freshly ground black pepper

1 1/2 tablespoons grated Parmigiano-

Reggiano cheese

2 tablespoons chopped parsley or chives

Bring chicken stock to simmer in saucepan over medium heat. Lower heat and keep at gentle simmer.

Heat 3 tablespoons butter in large, heavy saucepan over medium heat. Add prosciutto and shallots and saute, stirring constantly, 2 minutes. Add rice and stir 1 minute. Add 1/2 cup simmering stock and cook, stirring constantly with wooden spoon, until all liquid has been absorbed.

Continue adding stock in 1/2 cup amounts, cooking and stirring, making certain that each addition of stock is absorbed before adding next. It is important to stir rice constantly so that it does not stick. When done, risotto should be creamy but not runny, and rice grains should be tender but not mushy. Total cooking time should be 20 to 30 minutes. You may not need to add all 5 cups stock. (Rice can be prepared 30 minutes ahead and left at room temperature, loosely covered. Reheat at serving time, stirring constantly. If mixture seems too thick, add 2 to 3 tablespoons extra warm stock.)

To cook scallops, melt remaining 2 tablespoons butter in large, heavy skillet over medium-high heat. When hot, add scallops and saute, turning often, until they are opaque, about 2 minutes. Stir scallops and any juices in pan into risotto. Stir in lemon juice and spinach. Taste mixture and season to taste with salt and pepper and extra lemon juice if needed.

To serve, arrange 6 servings on individual small plates or 4 servings on dinner plates. Sprinkle each portion with Parmigiano-Reggiano and parsley.

Makes 6 servings as first course or 4 as main course.

Each of 6 first-course servings contains about:

457 calories; 1,055 mg sodium; 59 mg cholesterol; 13 grams fat; 58 grams carbohydrates; 24 grams protein; 0.43 gram fiber.