Scallop Risotto

Every now and then I have a running streak with a particular cuisine and it takes a while for it to wear off. These days Italian tops the list; in the past couple of weeks I've cooked everything from pesto pizzas to polenta. As the fever pitch diminishes I round off with a creamy, mushroom risotto with fresh Diver Scallops. I often lurk around the fish department waiting for the arrival of fresh seafood and am rewarded with the best ( provided the friendly fish guy is around) He is a super salesman and knows his fish! This time he suggested the scallops which were meaty, pale and juicy.

A scallop is usually sold without it's shell which is fan shaped with stripes of various hues on the outer side. The meat of the scallop which is circular, is mostly made up of the adductor muscle which helps it swim around. They can be pan fried, breaded and deep fried or sauteed. I added mine to a mushroom risotto for flavor and sweetness.

A Risotto is a meal in a bowl and is vastly overshadowed by pasta in Italian cooking but it is nevertheless a dish that holds its own. It takes practice and a great deal of patience to cook a perfect risotto but the end results are always appreciated. Arborio rice, chicken broth and Parmesan are the key ingredients and it always helps to have a bottle of white wine handy. This creamy rice dish is often served as an appetizer but I tend to serve it as an entree, seeing that it has its share of protein, starch, and veggies and is far more satisfying in a larger serving!

Years ago I learnt to make a risotto from a chef who walked me through the process so diligently that it remains fresh in my memory even today ( which is saying a lot!) He then allowed me to taste it before serving it to customers. It was comfort food at its best, down home cooking, creamy and unforgettable.

Mushroom Risotto with fresh Diver Scallops:

2 tablespoons olive oil

6-8 fresh scallops, patted dry and seasoned with salt and pepper

2 small shallots diced

3-4 cloves garlic sliced

2 cups Arborio rice

2 cups assorted mushrooms

1 cup white wine

2- 3 cups chicken broth

1 tablespoon butter

1/2 cup Parmesan cheese

1/4 cup cream ( optional)

salt to taste

1. Heat the olive oil in the pan and sear the scallops on each side till golden. Remove and set aside.

2. Saute the garlic and shallots till fragrant and add in the rice.

3. Saute the rice briefly and add in the mushrooms. Continue cooking stirring often to prevent the rice from sticking. When it starts to stick add in the wine and simmer till it evaporates.

4. Add in 2 cups of the broth and simmer covered till the rice is cooked. Stir as needed and add in additional stock if necessary. Season to taste.

5. Once the rice is completely cooked add in the scallops and stir in the butter, cream and Parmesan. Serve immediately.