Rachel's Scallop and Proscuitto Risotto

Adapted from Michael Symon's Live To Cook

Serves 4
2 tablespoons olive oil
1 medium yellow onion, minced
2 garlic cloves, minced
1/2 cup diced prosciutto
1 cup Arborio rice
1 generous pinch saffron (didn't have any on hand, so I left it out)
1/2 cup dry white wine
3-4 cups chicken stock, warmed
1/2 pound bay scallops, or 1/2 pound sea scallops cut into 1/2-inch pieces
1/4 cup sliced fresh flat-leaf parsley leaves
1 tablespoon chopped thyme

1 tablespoon unsalted butter
2 tablespoons grated Parmesan

Heat the olive oil in a 4-quart saucepan over medium heat. Add the onion and sweat it for 2 minutes. Add the garlic and sweat it for 2 minutes more. Add the prosciutto and cook it until it crisps, about 1 minute. Add the rice and let it toast slightly in the hot fat, about 1 minute, stirring with a wooden spoon.

Reduce the heat to med-low, add the saffron and wine, and stir continuously until most of the wine has cooked off. Add 1 cup of the stock and stir continuously until the liquid has cooked off, about 3 minutes. It should be at a high simmer but NOT a boil...if it starts to boil you will cook the rice and it won't work right. I had to adjust the temp up and down continously to get the right temp. Continue to add stock in 1/4-cup increments until the rice is tender and the risotto is creamy.

Add the scallops and continue to stir for 2 minutes, or until the scallops are heated through. Remove the pan from the heat and stir in the thyme, parsley, butter, and cheese and serve immediately.