This recipe comes from Chef Geoff's Downtown. This dish was served at a luncheon I recently attended for Giant Food. If you're in the Maryland/Virginia/DC area, check out the changes coming soon to a Giant near you!
Prep/Total Time: 30 minutes
Yield: 4 servings
1/4 cup minced onion
1 clove garlic, minced
1 cup Arborio rice, uncooked
2 oz white wine
3 cups water, simmering
4 ounces butter
1/2 cup Grana Padano cheese, grated
1 cup asparagus, blanched and cut into 1-inch pieces
2 cups sauteed mushrooms
salt and pepper to taste
white truffle oil, to taste
8 oz white balsamic reduction (see recipe)
16 U10 dry sea scallops, seasoned and sauteed once rice is complete
Cook onion and garlic in olive oil over low-medium heat until softened but not brown. Add rice and toss in oil until rice becomes white white stirring with a wooden spoon.
Add a splash of white wine. Add one cup of the water and stir gently and continuously until all the water is absorbed. Repeat one cup at a time until all water is absorbed.
Fold in diced butter and cheese until rich and creamy. Fold is sauteed mushrooms and blanched asparagus. Season with salt and pepper to taste.
For the balsamic reduction, slowly stir 8 ounces of white balsamic vinegar until it is reduced to 2 ounces.
Put one cup rice in a bowl add four scallops on top. Drizzle with white balsamic reduction and white truffle oil.
Tips and Tricks
Do not be scared by the ingredients list or the instructions for this recipe! Risottos are actually very easy to make and can be tailored to your needs and tastes. Check out the tips on this recipe for more help on making risotto. If I was making this recipe at home, I would leave out the white truffle oil and substitute chicken broth for the white wine. U10 scallops are extra large scallops. U10 is a designation that means "under ten" per pound. Grana padano cheese is a type of Parmesan. use whatever Parmesan you have on hand.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can stir the rice as it cooks and add the liquid to the pan. Younger kids can chop the onions and garlic using a food chopper.
Prep/Total Time: 30 minutes
Yield: 4 servings
1/4 cup minced onion
1 clove garlic, minced
1 cup Arborio rice, uncooked
2 oz white wine
3 cups water, simmering
4 ounces butter
1/2 cup Grana Padano cheese, grated
1 cup asparagus, blanched and cut into 1-inch pieces
2 cups sauteed mushrooms
salt and pepper to taste
white truffle oil, to taste
8 oz white balsamic reduction (see recipe)
16 U10 dry sea scallops, seasoned and sauteed once rice is complete
Cook onion and garlic in olive oil over low-medium heat until softened but not brown. Add rice and toss in oil until rice becomes white white stirring with a wooden spoon.
Add a splash of white wine. Add one cup of the water and stir gently and continuously until all the water is absorbed. Repeat one cup at a time until all water is absorbed.
Fold in diced butter and cheese until rich and creamy. Fold is sauteed mushrooms and blanched asparagus. Season with salt and pepper to taste.
For the balsamic reduction, slowly stir 8 ounces of white balsamic vinegar until it is reduced to 2 ounces.
Put one cup rice in a bowl add four scallops on top. Drizzle with white balsamic reduction and white truffle oil.
Tips and Tricks
Do not be scared by the ingredients list or the instructions for this recipe! Risottos are actually very easy to make and can be tailored to your needs and tastes. Check out the tips on this recipe for more help on making risotto. If I was making this recipe at home, I would leave out the white truffle oil and substitute chicken broth for the white wine. U10 scallops are extra large scallops. U10 is a designation that means "under ten" per pound. Grana padano cheese is a type of Parmesan. use whatever Parmesan you have on hand.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can stir the rice as it cooks and add the liquid to the pan. Younger kids can chop the onions and garlic using a food chopper.
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