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Risotto

Risotto

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.

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