Take two, Risotto with Seared Scallops

I am working on the risotto, until I get something with which I am well pleased. Nothing less. This past Saturday, I changed things up a bit. I liked the results more than the first time I made it.

2012-7-21

Risotto with Seared Scallops

Ingredients:

• 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
• scallops

Directions:

1. On low to medium heat, with some olive oil, cook half the garlic & half the onion until translucent or somewhat clear.
2. 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).
3. 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. 
4. Slowly add 1 c. of chicken broth and stir until the broth has been absorbed by the rice.
5. Repeat Step 4 until all the broth is stirred in.
6. Transfer mushrooms to rice mixture.
7. When done, add chives and stir briefly.
8. 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.

Shiitake Mushrooms & Calamata Olives Risotto

Shiitake Mushrooms & Calamata Olives Risotto

2012-7-18

I've been planning and getting excited about cooking risotto for awhile now. And it finally happened today. I spent like three or four hours in the kitchen working on this, and most of it wasn't even preparation. Sauteing and stirring the rice took FOREVER. Well, not forever, but given that I have four very small children, this took more time than I could afford.

I got my recipe inspiration from Tyler Florence on his Mushroom Risotto at foodnetwork.com. I made several adjustments, tweaks, and adjustments to make the recipe more my own. This recipe will continue to change and grow, as I perfect the recipe and make it mine.

Ingredients:

• 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 red onion, diced
• 3.5 oz shiitake mushrooms, diced
• 3 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
• 2 c. Arborio rice
• 1/2 c. chianti - I used whatever wine I happened to have
• soy sauce - a dab here, a dab there
• four cloves of garlic - minced
• chives - chopped finely

• I served the risotto with fresh calamata olives, on top

I must confess, I have a very limited budget with which to work, and this is one of the greatest ingredient indulgences I've used to date: truffle oil. This is the first time I've used it in any cooking. I guess I am no Master Chef home cook expert.

Directions:

1. On low to medium heat, with some olive oil, cook half the garlic & half the onion until translucent or somewhat clear.
2. 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.
3. 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. 
4. Slowly add 1 c. of chicken broth and stir until the broth has been absorbed by the rice.
5. Repeat Step 4 until all the broth is stirred in.
6. Transfer mushrooms to rice mixture.
7. When done, add chives and stir briefly.
8. When plated (placed in a bowl or plate), sprinkle some parsley and calamata olives on top.

If you're so intrigued, the remainder of this post is a photo essay of the directions or cooking process:

Step by Step Photo Directions:

1. On low to medium heat, with some olive oil, cook half the garlic & half the onion until translucent or somewhat clear.

2. 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. (I apologize I don't have any photographs of me adding the chicken broth to the pan.)

3. 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.

4. 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.

This is the ladle I used to spoon the broth. To do step four, I used two ladles full at a time.

6. Transfer mushrooms to rice mixture.

7. When done, add chives and stir briefly.

8. When plated (placed in a bowl or plate), sprinkle some parsley and calamata olives on top.

Done!