Cilantro Cream Risotto with Scallops

== Description ==
Makes 4 servings
== Ingredients ==
* 1 cup heavy cream
* 2 tablespoons minced cilantro
* ¾ pound scallops
* 2 tablespoons flour
* ½ teaspoon salt
* ½ teaspoon ground white pepper
* ⅓ cup butter or margarine, divided
* ½ 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
* ½ cup chopped green onions
* ⅓ 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, cheese and cilantro/cream mixture.
# Stir until mixture is creamy, about 2 minutes.
# Stir in scallops.
# Serve immediately.
Category:Italian Fish Recipes
Category:Scallops Recipes
Category:Parmesan cheese Recipes
Category:Tomato Recipes
Category:Medium-grain rice Recipes
Category:Cilantro Recipes
Category:Risotto Recipes
Category:Main Dish Seafood Recipes