This recipe was adapted from the Houndstooth Gourmet
- 5 cups chicken stock
- 2 tablespoons butter
- 1 small onion
- 1 1/2 cups arborio rice
- 1 cup dry white wine (We used Pellegrini Vineyards 2008 Chardonnay)
- 1 cup of fresh peas (Hapa used frozen peas)
- 1 cup of good quality grated Parmesan cheese (we used a little less then 3/4 of a cup)
- salt and pepper to taste
- 2-3 tablespoons olive oil
- extra additions: pinch of cayenne pepper, handful of dried shiitake mushrooms and chopped garlic
In a sauce pot, bring 5 cups chicken stock to a boil. Lower heat to a simmer.
In a pan, heat 2 tablespoons butter over medum heat. Add 1 small onion and chopped garlic (Hapa addition), diced, and saute for 4-5 minutes until transluscent. Add 1 1/2 cups arborio rice and saute for 1 minute. Increase heat to medium high and add 1 cup dry white wine and cook for 3-4 minutes, until alcohol cooks off and wine is reduced by 1/2. Reduce heat back down to medium. Add 1 cup of chicken stock and to the rice and simmer until most of the stock is absorbed. Repeat adding stock and cooking until the risotto is al dente, or still has a little bite to it. You may not need all 5 cups of chicken stock.
About halfway through cooking the rice, add 1 cup fresh peas and dried shiitake mushrooms. Add 1 cup of good quality grated Parmesan cheese. Stir to incorporate. Add salt and pepper to taste.
While the rice is cooking, heat a pan (I recommend that you do not use non-stick) over high heat. Add 2-3 tablespoons olive oil. When the oil just begins to smoke, add 12 large scallops which have been thoroughly dried, salt and peppered.
Allow scallops to caramelize and do not attempt to turn them over until they release themselves from the pan. Salt and pepper the top sides and flip (Hapa added a pinch of cayenne). Cook on the other side until they caramelize and release.
Serve scallops over risotto immediately.