Cilantro Cream Risotto with Scallops

Description
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
Combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until reduced in half.

Combine flour, salt and pepper in small bowl. Dust scallops with flour mixture. 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.

Cook onion and garlic in remaining butter over medium heat until soft. Add rice stirring 2 to 3 minutes. Increase heat to medium-high; stir in 1 cup broth. Cook uncovered, stirring frequently, until broth is absorbed. 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. Stir in tomato, green onion, cream, cheese and cilantro. Stir until mixture is creamy, about 2 minutes. Serve immediately.