Sonoma Modern American For Risotto 1 small onion diced fine 2 tsp. kosher salt ¼ cup fine diced fennel 1 tsp. black pepper ground 1 carrot diced fine 1 cup aborio rice 6 T butter 1 cup dry white wine 1 fresh bay leaf 3 - 5 cups chicken stock brought to a boil 2 T chopped garlic In 3 T butter soften onion, fennel, bay leaf and carrot. Add garlic and cook 1 minute. Stir in rice coating with butter. Add wine, salt and pepper. On medium heat cook stirring frequently until dry. Add 1 cup stock and cook until dry. (If making in advance remove from stove and spread flat to cool store in refrigerator for up to 2 days) Keep adding stock and cooking dry until rice is cooked thru. Finish with 3 T butter. Add your favorite herb, cooked bay scallops and chopped asparagus. Seared Bay Scallop and Asparagus Risotto Serves 6
If too thick adjust with stock. If too thin let cool for 2 minutes & then stir and serve.
For Scallops 1 # bay scallops Season with salt and cayenne pepper. Pan-sear in olive oil over high heat. Cool and drain any liquid. Reserving the liquid to use in risotto.