Cilantro Cream Risotto with Scallops

Makes 4 servings

Ingredients

 * 1 cup heavy cream
 * 2 tablespoons minced cilantro
 * 3/4 pound scallops
 * 2 tablespoons flour
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground white pepper
 * 1/3 cup butter or margarine, divided
 * 1/2 cup chopped Onion
 * 1 clove garlic
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 2 cups chicken broth
 * 3 cups water
 * 2 medium tomatoes, chopped and seeded
 * 1/2 cup chopped green onions
 * 1/3 cup grated Parmesan cheese

Directions

 * 1) Combine cream and cilantro in small saucepan.
 * 2) Bring to a boil, reduce heat to low and simmer until reduced in half.
 * 3) Combine flour, salt and pepper in small bowl.
 * 4) Dust scallops with flour mixture.
 * 5) Cook scallops in 2 tablespoons butter 2 to 3 minutes over medium-high heat until cooked through. Do not overcook. Remove from skillet; keep warm.
 * 6) Cook Onion and garlic in remaining butter over medium heat until soft.
 * 7) Add rice stirring 2 to 3 minutes.
 * 8) Increase heat to medium-high; stir in 1 cup broth.
 * 9) Cook uncovered, stirring frequently, until broth is absorbed.
 * 10) Continue stirring adding remaining 1 cup broth and water allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
 * 11) Stir in tomato, green Onion, Cheese and cilantro/cream mixuture. Stir until mixture is creamy, about 2 minutes.
 * 12) Stir in scallops
 * 13) Serve immediately.