Saffron Risotto with Sea Scallops

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.