Yield: serves 4

Ingredients:

• 1 lb. rice
• 2 lbs. spinach
• 3 tablespoons olive oil
• 4 tablespoons butter
• 1 cup prosecco wine
• 1/2 onion finely chopped
• 4 large sea scallops
• 2 teaspoons of chopped rosemary, sage, thyme
• 1 qt. light chicken stock
• 2 oz. crispy artichoke leaves
• salt
• pepper

  To Prepare Artichoke Leaves:
  Clean two artichokes to the bottom and slice very thin with mandoline. Fry in olive oil until nicely golden and crispy. Drain and place on a paper towel to absorb oil.

  To Prepare Risotto:
  Marinate the sea scallops with one tablespoon of olive oil and the herbs. Wash and steam the spinach for a few moments. Purée and set aside for later. Cook the onion in the remaining olive oil and add one table spoon of butter. When they are translucent, add the rice, and toast for two minutes. Add the prosecco and let it reduce completely. Keep cooking the rice with the stock. After ten minutes, add the spinach purée and finish the cooking. When the rice is cooked, remove from flame and add the butter. Set it aside while cooking the sea scallops in a very hot pan. Make sure to give a nice golden color to the scallops.

To Serve:
Serve the scallops on top of the rice along with the cooking liquid from the scallops. Top
with crispy artichokes.

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