Ingredients with Measurements:
- 1 lb Arborio rice
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 lb smoked scallops, sliced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the Arborio rice and stir to coat with the onion and garlic mixture. Cook for 2-3 minutes until the rice is lightly toasted.
3. Add the white wine and stir until it is absorbed by the rice.
4. Begin adding the chicken or vegetable broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 20-25 minutes.
5. While the risotto is cooking, blanch the asparagus in boiling salted water for 2-3 minutes until tender. Drain and set aside.
6. Once the risotto is cooked, remove from heat and stir in the butter, Parmesan cheese, and smoked scallops. Season with salt and pepper to taste.
7. Serve the risotto in bowls, topped with the blanched asparagus.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties such as Carnaroli or Vialone Nano.
- Smoked scallops can be substituted with regular scallops or other types of seafood such as shrimp or crab.
Variations:
- Add other vegetables such as peas or mushrooms to the risotto.
- Substitute the smoked scallops with smoked salmon or bacon for a different flavor profile.
Tips and Tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pot.
- Use a good quality white wine for the best flavor.
- Don't overcook the asparagus, it should be tender but still have a slight crunch.
Storage Instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the risotto in a saucepan over low heat, adding a splash of broth or water to loosen it up if necessary.
Presentation Ideas:
Serve the risotto in shallow bowls, topped with the blanched asparagus and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley or chives
Pairings:
A crisp white wine such as Pinot Grigio or Sauvignon Blanc pairs well with this dish.
Suggested Side Dishes:
A simple green salad or garlic bread would be a great accompaniment to this dish.
Troubleshooting Advice:
If the risotto is too dry, add a splash of broth or water to loosen it up. If it's too wet, cook for a few more minutes until the liquid is absorbed.
Food Safety Advice:
Make sure to cook the risotto to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor Profiles:
Creamy, smoky, and savory
Serving Suggestions:
Serve the risotto as a main course for a fancy dinner party or a romantic date night.
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