2 tablespoons butter
1/4 cup chopped shallots
2/3 cup Arborio or medium-grain white rice
1 cup dry Champagne
15 oz. Guerra's fish stock
1/2 lb. bay scallops, in bite-size pieces
1/4 cup fresh-grated Parmesan cheese
Melt butter in a medium sauce pan over medium heat. Add shallots, sauté one minute. Add rice, sauté two minutes, stirring to coat well with butter. Add champagne and simmer, stirring often, until most of the liquid has evaporated.
Add fish broth. Simmer about 15 minutes, stirring often, until rice is almost tender, about 15 minutes. Add scallops. Continue simmering until scallops are cooked through and rice is tender, but still firm to the bite. The mixture should be creamy. If it's too thick, add more broth and stir often, up to 5 minutes more. Stir in Parmesan. Season with salt and pepper.
Serve with remaining Champagne, unless it's already gone.