Scallops and Herbed Risotto

scallops2

If you’re celebrating something this is the dish for you! Yet it’s so easy to make you could go for it on a weekday as well.

Scallops and Herbed Risotto
For the Herbed Risotto:
1 1/2 cups Risotto/Arborio rice
6 cups Chicken or Vegetable stock
3 tablespoons Olive Oil
1 Small Onion (finely chopped)
1 cup White Wine
2 tablespoons Fresh Herbs (Thyme, Rosemary, Parsley, Tarragon, etc.)
1 cup grated Parmesan Cheese
Salt & Pepper

Heat up the chicken stock in a large sauce pan and set aside.
In a large heavy bottomed saute pan heat the olive oil on medium high heat. Add the diced onion, cook until translucent and tender, about 5 minutes. Add the salt and pepper and half the fresh herbs.

Add the rice and stir to ensure it gets coated thoroughly in the oil. Toast the rice for about 3 minutes.
Add the wine. When the wine is all absorbed you can start to add the stock one ladle full at a time.

Ladle the hot stock into the rice by half cup increments, stir and wait until all the stock is absorbed until you add more. Continue with this process until the rice is fully cooked and tender. About 20-30 minutes.
You might not need all the stock, I always give the rice a taste every 10 or so minutes to test for doneness.

Right before you add the last couple of ladles full of stock add the rest of the fresh herbs. Lastly, stir in the parmesan cheese.

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For the Scallops:
1 lb. large Scallops (about 10-15)
4 tablespoons Compound Butter (divided) or, Plain Unsalted Butter if you’d rather.
2 tablespoons Olive Oil (divided)
1/4 cup Heavy Cream
Chopped Fresh Chives
Salt & Pepper

In a heavy bottomed sauté pan turned to medium high, melt 1 tablespoon of the butter and add 2 tablespoons of the olive oil. Pat the scallops dry with a tea towel or paper towel and sprinkle with salt and pepper. Place 5-7 of the scallops into the butter and fry for about 2 minutes or until golden brown on one side. Flip and then fry for another 2 mins. Remove and place on a warm plate and cover with foil while working on the next batch.
Correctly cooked scallops are rare in the middle.
Repeat procedure for the remaining scallops.
Remove the scallops and place on the plate. Whisk in the heavy cream and reduce for 2-5 minutes, or until it is thickened.

Serve with the Risotto, the cream sauce poured over. Garnish with chives.

Cheddar Cheese Risotto

cheddar cheese risotto

Nigella Lawson is usually a very good influence to me. Needless to say when I found this recipe on her blog all dinner plans screeched to halt and we had this instead.

Cheddar Cheese Risotto

1 tablespoon Butter
1 tablespoon Olive Oil
1/2 medium White Onion (finely diced)
1 1/2 cups Risotto Rice
1/2 cup white wine
4-6 cups hot Vegetable Stock
1 cup shredded Cheddar Cheese
2 tablespoons chopped Fresh Herbs

In a large saute pan heat the olive oil and butter over medium high heat. Once the butter is melted add the onion and cook until soft and translucent.
Add the risotto rice and stir to coat in the butter and oil. Add the wine and stir until it is absorbed by the rice.
Add the stock about a 1/2 cup at a time to the rice. Once one portion is absorbed by the rice add the next.
Continue until the rice is tender and cooked (About 20 minutes)
Add the cheese and stir gently until combined with the risotto.
Serve with a sprinkling of herbs over the top.

Vegetable Risotto

This is a great way to use up all those summer season veggies that won’t last for long.

Vegetable Risotto

1 1/2 cups Risotto/Arborio rice
6 cups Chicken or Vegetable stock
3 tablespoons Olive Oil
1 Small Onion (finely chopped)
1 cup White Wine
1 cup Carrot (thinly sliced)
1/2 cup Fresh Corn Kernels
1/2 cup Chinese Peas (chopped into thin diagonal strips)
1 package frozen Artichokes
1 tablespoon fresh Thyme
1 cup grated Parmesan Cheese
Salt & Pepper

Heat up the chicken stock in a large sauce pan and set aside.
In a large heavy bottomed saute pan heat the olive oil on medium high heat. Add the diced onion, cook until translucent and tender, about 5 minutes. Add the salt and pepper and thyme.

Add the rice and stir to ensure it gets coated thoroughly in the oil. Toast the rice for about 3 minutes.
Add the wine and stir in the carrots. When the wine is all absorbed you can start to add the stock one ladle full at a time.

Laddle the hot stock into the rice by half cup increments, stir and wait until all the stock is absorbed until you add more. Continue with this process until the rice is fully cooked and tender. About 20-30 minutes.
You might not need all the stock, I always give the rice a taste every 10 or so minutes to test for doneness.

Right before you add the last couple of ladles full of stock add the rest of the veggies, you want them warmed through but still crisp. Lastly, stir in the parmesan cheese.

Dinner Tonight: Mushroom Risotto

This dish is high on my list of comfort foods. It’s so versatile you can put anything you have on hand in it. Also, it’s surprisingly quick and easy.

1 tablespoon butter
1 tablespoon olive oil
1 cup diced onion
2 cloves garlic (minced)
1/2 cup sliced mushrooms
2 teaspoons fresh thyme
2 cups arborio or risotto rice
1 cup white wine
4-6 cups chicken or vegetable stock
1 teaspoon salt
1 teaspoon pepper
1 cup grated parmesan cheese

First heat up the chicken stock in a large sauce pan and set aside.
In a large heavy bottomed saute pan heat the olive oil and melt the butter on medium high heat. Add the diced onion and minced garlic. Cook until translucent and tender, about 5 minutes. Add the salt and pepper and thyme. Add the mushrooms and cook a few minutes.

Add the rice and stir to ensure it gets coated thoroughly in the butter and oil. Toast the rice for about 3 minutes.
Turn the heat to medium and add the wine. Once the rice has absorbed all the liquid you can start adding the stock.
Laddle the hot stock into the rice by half cup increments, stir and wait until all the stock is absorbed until you add more. Continue with this process until the rice is fully cooked and tender. About 20-30 minutes.
You might not need all the stock, I always give the rice a taste every 10 or so minutes to test for doneness.
Stir in the grated parmesan cheese and serve with a nice baguette and salad.

You have leftovers? Good! Stay tuned and I’ll show you how to turn your leftover risotto into the best party hors d’oeuvres ever.