I don’t know why most people think that risotto is difficult to make. The truth is, it’s very simple and can be modified according to the ingredients you have on hand! The only ingredients you need are the arborio rice, olive oil, and vegetable broth; everything else can be added or subtracted as you please. Go ahead, give it a try!
Makes approx. 4-6 servings
-2 tbsp olive oil
-1/4 cup chopped onion or shallot
-2 cloves garlic, minced
-1 leek, white part only, sliced thin
-1/2 cup sliced mushrooms
-1 & 1/2 cups arborio rice (this is important)
-3 & 1/2 cups vegetable broth (I prefer low sodium)
-1/2 cup dry white wine (optional)
-1 tsp salt
-1 tsp pepper
-1 tsp cayenne
-chopped parsley and/ or thyme leaves for garnish
First, sauté the garlic and onion in olive oil on medium-high heat for 3 minutes. Add the leeks and mushrooms and cook for another 3 minutes. Add the arborio rice and stir until thoroughly coated in olive oil.
This next part is important, so listen up! Add the broth, 1/3 cup at a time, stirring constantly until it is fully absorbed until you add more. Add in the wine when you’re about halfway through the broth. Once liquid is absorbed, taste the risotto. If it isn’t fully cooked, you can add a half cup more vegetable broth and continue to stir.
Stir in the salt, pepper, and cayenne. Turn off the heat and cover for 5 minutes.
-4 tbsp olive oil
-salt & pepper
-3 or 4 scallops per person
Now, cook the scallops. Scallops should always be dry, never wet. Sprinkle each with salt and pepper and add to a hot pan with about 4 tbsp olive oil or butter. Sear on high heat, about 3 minutes on each side or until firm and opaque. Remove from the pan.
Taste your risotto again, it should be al dente. If not, stir a couple tablespoons of water and cover on low heat until it is firm, yet tender.
Transfer risotto to plates, sprinkle with thyme & parsley, place scallops on top, and serve with a lemon wedge.