Champagne Risotto with Scallops

Directions

1. 1
   Melt butter in heavy medium saucepan over medium heat.
2. 2
   Add onions; saute 1 minute.
3. 3
   Add rice; saute 2 minutes.
4. 4
   Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes.
5. 5
   Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes.
6. 6
   Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes.
7. 7
   Stir in Parmesan.
8. 8
   Season with salt and pepper.