Recipe of the Week:

Melt half of the butter and oil together in a 12-inch skillet and cook battuto until transparent Add rice Stir until coated, about two minutes Add wine, stirring until it evaporates

Slowly add just enough stock to cover the rice while stirring constantly Add more stock, as needed, until rice is al dente, about 23 minutes over medium heat Stir in the grilled zucchini and the chopped tomatoes and cook for five more minutes Add fontina cheese.

At the end of the cooking time, when risotto is “al dente,” stir in butter, parsley, salt and pepper Place rice in a serving dish and top with scallops Serve immediately