2 tbls unsalted butter
 1/2 c onion, diced
 1 tbls finely diced fresh ginger
 1 1/2 cups arborio rice
 1/3 cup dry white wine
 3 cups vegetable broth, hot
 1/2 tsp saffron threads
 3/4 lb sea scallops
 salt and pepper
 Melt butter in a large sauce pan, add onion and ginger  and saute over 
 medium heat until onion is translucent (do not brown).   Add rice and 
 stir to coat with butter.   Add wine, increase heat, and cook, stirring, 
 until it is almost absorbed.   Begin adding broth, about 1/2 cup at a 
 time, letting the rice absorb almost all before making another addition. 
 This process will take about 15 minutes.  Steep the saffron in some of 
 the broth in a small cup and add it when making one of the broth 
 additions.   The rice should have a creamy consistency with a noticeable 
 light crunch in the center of the kernel.  Immediately after the last 
 broth addition, add the scallops and cook for just a few moments - do not 
 over cook them or they will toughen.  Season to taste with salt and 
 pepper and serve immediately.