- 6 cups warm chicken stock
- 2 tablespoons butter
- 1 leek, finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup arborio rice
- ½ cup white wine
- 3 ears raw corn kernels
- 1 cup Parmesan cheese
- ¼ cup heavy cream
- 2 tablespoons chopped parsley
- Diced onion and red pepper
- Cooked chopped bacon
- 8 Large Scallops
- ¼ teaspoon of turmeric to add color
In a hot cast iron pan sear scallops with some butter and olive oil. Set aside on paper towel. I usually do this after the risotto. (3-4 MINUTES PER SIDE)
What a pair scallops and sweet summer corn. This is packed with texture and flavor.
Bring the corn stock or chicken stock to a warm simmer in a saucepan and keep it simmering as you prepare the risotto.
RINSE ABORRO RICE WELL- set aside
Melt 2 tablespoon butter in a wide, sauté pan over medium-low heat. Add leek diced onion, red pepper, corn, and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Set aside to mix back in later
Add rice and cook, stirring, until grains look slightly translucent.
Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
Add a ladleful of warm stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladleful’s of stock whenever rice mixture looks dry and stirring continuously.
When half the stock has been added, stir back in onion, corn and pepper. Continue cooking until stock is incorporated, and rice cooked thought and creamy, about 20 minutes…add cream cook another few minutes.
Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Add salt and pepper to taste. Cover and let stand for 5 minutes.
Mix in chopped parsley and top with scallops and microgreens.