Basil Risotto With Seared Sea Scallops

Heat the butter and oil in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed. Stir in half the basil, chopped fine. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladlefuls of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Season with salt and pepper. Remove from the heat, add the remaining butter, the rest of the basil chopped fine, and the Parmesan cheese. Serve, topping each bowl of risotto with 3 seared sea scallops and garnish with fresh basil leaves.

When the risotto is almost cooked, heat the butter and olive oil until very hot. Arrange the scallops in the pan and cook for 2 minutes or until brown on one side. Turn, and cook for an additional 2 minutes. Season with salt and pepper and serve on top of the risotto.

Note: if you do not have homemade broth available, you can use 4 cups of a good quality canned broth combined with 2 cups of water.