04.14.2015

Parmesan Risotto with Asparagus & Scallops

From Cuisine Noir From Cuisine Noir

Parmesan Risotto with Asparagus & Scallops

Recipe courtesy of Cooking Yummies via Cuisine Noir Magazine 
 
Ingredients
  • 6 cups chicken broth (homemade if possible)
  • 2 tablespoons olive oil
  • 1 lb. asparagus trimmed and cut into 1-2″ ‘pieces
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced shallots
  • 2 teaspoon minced garlic
  • 1 1/2 cups uncooked arborio rice
  • 1/2 cup dry white wine (hot)
  • 1 1/2 cups chopped fresh spinach
  • 2 tablespoons of chopped fresh chives or green onions
  • 1/2 cup of shredded parmesan
  • salt and pepper to taste
  • 12 scallops
  • salt and pepper
  • 1 tablespoon olive oil

Preparation

  1. Place the chicken broth in a saucepan, over medium heat.
  2. Add 1 tablespoon of oil to a large saute pan, over medium heat. Add the asparagus, salt and pepper and saute for about about 5-7 minutes, or until tender.
  3. Place asparagus in a bowl and set aside.
  4. In the same pan, add the remaining oil over medium heat. Add shallots and garlic. Cook until translucent (roughly 4 minutes).
  5. Add the rice and stir until every grain is coated in oil.
  6. Add the wine to the pan and stir until completely absorbed.
  7. Add the hot broth in 1/2 cup increments. Simmer and stir often until the liquid is almost completely absorbed before adding the next 1/2 of cup. This process should take about 45 minutes.
  8. For the scallops, place a skillet on medium-high heat. Add olive oil. Lightly season scallops with salt and pepper. Add scallops to the pan cook on each side for 3-4 minutes.
  9. Stir in asparagus, spinach, chives, parmesan and top with 3 scallops (optional sprinkle of paprika). All done!