Janets Bay Scallop and Asparagus Risotto
There is nothing better to get through a cold winter night than a hot, creamy bowl of risotto. The earthy flavor of asparagus is naturally partnered with the taste of Parmesan cheese, melted butter, and bay scallops. This joining of land and sea brings out the sweetness in the scallops and makes for a delicious velvety treat. Enjoy it with a glass of Olivet Lane Chardonnay and your meal will be the “stalk” of the town. – Janet Pellegrini
1 pound asparagus (about 16 thin stalks)
1 medium yellow onion, chopped
1 clove garlic, chopped
1 bay leaf
7 tablespoons unsalted butter
¼ cup olive oil
1 cup Olivet Lane Chardonnay
1 quart vegetable or chicken broth, kept on a simmer
3 cups Arborio rice
1 pound bay scallops, seasoned with white pepper (optional)
1 teaspoon white pepper
1 cup freshly grated Parmesan cheese
¾ cup fresh Italian parsley, chopped
Sea salt (to taste)
Freshly ground pepper
2 tablespoons grated lemon rind
Season the scallops with white pepper and put aside.
Bring the broth and the discarded asparagus ends to a slow simmer.
Melt 2 tbsp. butter with ¼ cup olive oil in a large saucepan and sauté the onion and garlic with the bay leaf over a medium high heat until translucent (5 to 7 minutes). Add the asparagus pieces, and sauté for 2 minutes. Add the rice and stir another 2 minutes. Next, add the wine and cook until it is absorbed, stirring often (2 minutes). Begin adding a ladle (1/2 cup) of hot broth to the rice while stirring. Keep the rice veiled with the broth, but not drowned.
After 10 to 12 minutes, remove the bay leaf and add the scallops. Continue to stir well and ladle the broth until the risotto is tender, yet al dente and the scallops are white. Both should be firm to the bite (5 to 7 minutes more).
When the rice is done, turn off the heat and mix in 5 tbsp. butter, the grated cheese, and the parsley. Season with salt and pepper. Stir vigorously to make the risotto creamy. Adjust the texture with the broth. Let the risotto stand covered for 2 minutes. Transfer it to a serving dish and garnish with the lemon rind.
Back to the Recipes
