Risotto with Grapefruit and Seared Scallops | Saveur

Name: Risotto with Grapefruit and Seared Scallops | Saveur
Ingredients: 6 cups chicken stock; 8 tbsp. unsalted butter; 3 oz. prosciutto, finely chopped; 2 large shallots, finely chopped; 2 cups Arborio rice; 1 ⁄ 2 cup dry white wine; 1 ⁄ 2 cup heavy cream; 1 ⁄ 4 cup grated parmesan; Kosher salt, to taste; 1 1 ⁄ 2 tsp. piment d'Espelette; 1 lb. large sea scallops; 2 grapefruit, zested, peeled, and supremed , juices reserved; 2 tbsp. roughly chopped tarragon

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Sweet sea scallops complement this creamy prosciutto-laced risotto accented with tart grapefruit.

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Ingredients

6 cups chicken stock
8 tbsp. unsalted butter
3 oz. prosciutto, finely chopped
2 large shallots, finely chopped
2 cups Arborio rice
1⁄2 cup dry white wine
1⁄2 cup heavy cream
1⁄4 cup grated parmesan
Kosher salt, to taste
1 1⁄2 tsp. piment d'Espelette
1 lb. large sea scallops
2 grapefruit, zested, peeled, and <a href="https://www.saveur.com/article/techniques/how-to-supreme-citrus/">supremed</a>, juices reserved
2 tbsp. roughly chopped tarragon