Risotto with Seared Scallops
- 8 c. chicken broth (I don't remember my measurement equivalents. I learned or was reminded that 1 quart has 4 c. - I used 2 boxes of the chicken broth)
- olive oil
- 1 medium vidalia onion, diced
- 3.5 oz shiitake mushrooms, diced
- 4 bay leaves
- 10 sprigs of thyme
- 2 tbs parsley - I couldn't find any fresh parsley. Wish I had.
- 2 tbs butter
- sea salt, colorful peppercorn (ground fresh, on the spot, with my pepper mill)
- truffle oil - a drizzle here, a drizzle there - careful with this; truffle oil carries a very strong flavor
- 2 c. Arborio rice
- 1/2 c. sherry - I used whatever wine I happened to have
- soy sauce - a dab here, a dab there
- four cloves of garlic - minced
- chives - chopped finely
- On low to medium heat, with some olive oil, cook half the garlic & half the onion until translucent or somewhat clear.
- Add mushrooms, herbs (spices), butter until lightly brown. Add some sea salt. Drizzle a bit of truffle oil (use only a minimal amount, because truffle oil carries a powerful and sometimes overwhelming flavor). Add 1 c. of chicken broth. Add some salt and freshly ground pepper. Saute for a minute or two, then set aside (shown in the photograph above).
- Using same pan, add some more olive oil. Add the other 1/2 of the onion and the rest of the garlic. Saute (like step 1) until transparent. Add rice and stir quickly, for a few minutes. Stir in the wine and stir.
- Slowly add 1 c. of chicken broth and stir until the broth has been absorbed by the rice.
- Repeat Step 4 until all the broth is stirred in.
- Transfer mushrooms to rice mixture.
- When done, add chives and stir briefly.
- When plated (placed in a bowl or plate), place seared scallop(s) on top.
Mmmm, seared scallops. I used red miso glaze in searing these scallops.