Although a rice dish, risotto is soooo much more than a side. It’s creamy, comforting texture and it’s ability to hold flavors and ingredients grant risotto admission to my party.
Having missed about 25 good years of risotto eating, I’ve been trying to make up for lost time. In the grand scheme of things, risotto takes a bit more effort than you might be willing to invest for a home cooked meal. But, give it a few goes and you’ll quickly have it down to a science…promise! Once you’ve got the basic technique down, you’ll have a whole new arsenal of dishes to impress your guests (or yourself) with. The possibilities are about as varied as a sandwich.
It’s worth mentioning that risotto IS actually the technique of cooking the rice itself. The rice used is generally Arborio rice. I say that there is a “technique” to making risotto, because there are a couple of broad strokes that have to be followed each time. In short: sautee your basics (onion, celery, garlic, herbs, etc), stir in the rice, add alcohol (white wine, vermouth, bubbly) and add stock a ladle-full at a time until cooked. The rest is up to you.
I saw a recipe for a Champagne risotto. C’mon. I don’t buy Champagne to drink, let alone to pour in to a pan. I’m in the Prosecco league, at best. If you have the luxury of using Champagne instead, please be my guest, and, let’s hang out. But, add some asparagus, prosciutto and sea scallops and Robin Leach will have your number.
‘Champagne’ Risotto with Seared Sea Scallops
4 thin slices prosciutto
3 cups reduced-sodium chicken stock
12 asparagus spears, cut diagonally into 1-inch pieces
1 tbsp olive oil
2 tablespoons unsalted butter, divided
1 shallot, finely chopped
1 stick celery, finely chopped
3/4 cup Arborio rice
3/4 cup Prosecco (vermouth or dry white wine will work as well)
1/4 cup freshly grated Parmesan
sea salt
freshly ground black pepper
zest and juice of 1/2 lemon
4 large sea scallops
1 tsp unsalted butter
1 tsp olive oil
sea salt
freshly ground black pepper
Place the slices of prosciutto on a non-stick baking sheet. Bake about 6 minutes at 350 degrees until the prosciutto is almost completely crisp. Reserve for garnish.
In a saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon and set aside. Keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and celery and sweat over moderate heat until tender, about 6 minutes. You’re not looking to color the veg here, just soften it. Add the Arborio rice and stir to coat. Continue toasting the rice, stirring constantly, for about 5 minutes more.
Add the Champagne, turn up the heat and simmer until the liquid has almost evaporated, about 3 minutes. Add a ladle-full of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth a ladle at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Put a lid on the pan and leave the risotto to rest for a minute.
Meanwhile, heat a cast iron pan (or any heavy bottom pan) to high heat and add the butter and oil. Salt and pepper the scallops. Once the pan just begins to smoke, add the scallops and sear on each side for 1 1/2 minutes, until you have a golden crust on each side, but the center is transleuscent.
Spoon the risotto into serving dishes and drizzle with olive oil and lemon zest. Break up the crisp prosciutto into smaller pieces and scatter over the top of the risotto. Top with seared scallops.
Goodnight sweetheart.
