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Saffron Risotto With Scallops

Nutrition per serving    (USDA % daily values)
CAL
463
FAT
17%
CHOL
26%
SOD
41%

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Ingredients for 4 servings

4 1/2 cups hot well-seasoned fish stock (approximately)

Salt and hot red pepper flakes to taste

1 pound Peconic or Nantucket Bay scallops

1 1/2 cups Italian arborio rice for risotto

1/2 teaspoon saffron

1 tablespoon unsalted butter

1 medium-size onion, chopped

1/2 cup dry white wine

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