This flavorful seafood risotto is the closest you will get to Italy right now.
Maybe your Italy trip got cancelled, along with a slew of other trips – if you're one of those travelnaire types – but that doesn't mean you can't still get a taste of the place, literally.
The Pandemic Struggle
They're all a test of character.
Look. Hardships, adversity, struggles, they're all a test of character, an opportunity to stretch yourself. I know that amid this quarantine there are lot of things we don't have right now. I know there are some pastimes we miss. But let's double on and appreciate what we do have; the simple things.
Be xXesty!
My simple pleasure is cooking. With the closure of many restaurants and bars, social distancing, and the pubic shaming surrounding physical social events, it's prime time to hone in on my hobby.
I recently traveled to Italy as my first trip outside of North America. The food was amazing, especially the risotto. I definitely caught the travel bug and was looking forward to my next international trip this month, but....CORONAVIRUS!! So the I figured I'd relive my Italy experience by cooking my own risotto dish.
The Recipe
Here's what you'll need:
The Risotto
1 cup frozen peas
4 cup bone broth
2 tbsp extra virgin olive oil
1 1/2 cup chopped leeks
1 cup chopped shallot
1 cup Arborio rice (uncooked)
1/4 cup dry vermouth
1/2 cup grated parmesan
1 tsp lemon zest
2 tbsp lemon juice
2 tbsp chopped tarragon
1 tbsp butter
Salt
Pepper
The Sea Scallops
12 large sea scallops
1/2 cups extra virgin olive oil
Salt
Pepper
Instructions
Risotto
Cook time: 35 Minutes
Step 1
Bring bone broth to a simmer in a small saucepan and keep warm over low heat.
Step 2
Heat oil in a large saucepan or dutch oven over medium heat.
1 - Add leek and shallots to pan, cook until tender (about 7 minutes).
2 - Add rice and cook 1 minute, until it becomes translucent.
3 - Add vermouth and allow to evaporate (about 30 seconds).
4 - Stir in 1 ladle of stock and cook until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes).
5 - Stir in frozen peas and cook 1 minute.
Step 3
Remove dish from heat. Stir in parmesan, lemon zest, lemon juice, tarragon and butter. Season to taste with salt and pepper.
Sea Scallops
Cook Time: 5 Minutes
Step 1
Pat scallops dry and season with salt and pepper.
Step 2
In a large skillet, heat 1/2 cup of oil.
1 - Add the scallops to the skillet and cook over high heat until browned on the bottom (about 3 minutes).
2- Add the butter to the skillet. Turn the scallops over and cook just until white throughout (about 2 minutes).
Combine the risotto and scallops to serve.
Enjoy!
Credits
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