Scallop and Asparagus Risotto |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
So Delicious!!! I found this recipe in a regional magazine called Saltscapes just love it!! Ingredients:
1 lb asparagus tips |
1 lb scallops |
6 tablespoons butter |
4 cups chicken stock |
1 tablespoon olive oil |
1/2 cup shallot, diced |
1 cup arborio rice |
1 cup onion and herbs liquid seasoning |
1 cup parmesan cheese, grated |
Directions:
1. Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
2. Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
3. Heat chicken stock in a saucepan until warm.
4. Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Sauté the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
5. Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
6. Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.
|
|