Scallop Risotto

  

Scallop Risotto



Risotto is one of my VERY favorite foods and when I see it on the menu at a fine dining establishment, I order it. I love it with Scallops, Shrimp, Crab, Saffron, Mushrooms or Simple White Risotto. Il Mito has a killer smokey Risotto, Bartolotta has been known to custom make new creations for me and Trattoria Stefano's Saffron Risotto with Osso Buco is dreamy. Risotto can be served as a main course or as an accompaniment to a braised or roasted meat dish.

Scallop Risotto

Ingredients:

Risotto Simmering with Broth



• 1/2 Onion finely chopped
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 2 Cloves Garlic Minced
• 1 1/2 Cup Arborio Rice
• 1 Cup White Wine
• 1 bunch Italian Parsley
• 4 Cups Hot Liquid Gold or Chicken Broth
• 4 Cups Hot Water
• 1 Pound Dry Packed Scallops
• 1/4 Cup Grated Parmesan Cheese

Directions:

Pan Seared Dry Packed Scallops



• Melt Butter and Olive Oil in 12 inch cast iron skillet until sizzling hot.
• Add Dry Scallops and Pan sear until caramelized. Slightly under cook them.
• Remove Scallops from pan and reserve.In same pan saute onions and garlic until soft about 10 minutes.
• Scrap up all the caramelized bits from the scallops. This will really give the Risotto a sweet scallopy flavor.
• Add rice and stir constantly, until well coated with olive oil and opaque, about 2 minutes, stir constantly.
• Add White Wine stir constantly until completely absorbed.
• Add Hot Liquid Gold or Chicken Broth (I typically use broth that is dilute with 50% water), 1/2 Cup at a time
• Add 1/2 Cup of the broth/water mixture and stir until absorbed and continue until rice is Al Dente, about 30 minutes. You may not use all the broth and water, or you may use more. You will know its done when it isn't hard and chewy anymore. Try not to overcook, you don't want it mushy either. The constant stirring creates a creamy texture that holds these flavorful rice kernels in a savory creamy sauce.
• I heat the broth/water mixture in the microwave in a Pyrex measuring cup. I keep the mixture near boiling as I add it to the Risotto.
• Add Scallops and Parsley and top with Parmesan Cheese
• Serve immediately.