Cranberry Scallop Risotto » US Cranberries

Ingredients

• 60g (about 1/3 cup) vialone nano rice
• 1tsp shallot, chopped
• 1tsp celery, chopped
• 1/4 clove of garlic, chopped
• 1/2 L (2 1/4 cups) vegetable stock
• 2 T dry vermouth
• 6 scallops finely chopped
• 1 T dried cranberries, reconstituted in a little boiling water
• 1 T flat leaf parsley, finely chopped
• Zest of 1/2 a lemon, finely grated
• Very small pinch of dried chili
• Squeeze of lemon juice
• 1 T unsalted butter
• 1tsp grated parmesan
• Sea salt
• Freshly ground black pepper