Oh, risotto. You are so creamy and delicious. You can be a side or a main dish; you seem extravagant yet so easy to prepare (with just a smidge of time on your hands for stirring). Pair you with scallops and a gourmet meal you resemble, yet, truly, anyone can prepare you.
Inspiration: Craving for delicious yet simple; two random recipes I stumbled upon, working from the risotto and recalling the scallop recipe from memory.
All Food Obtained From: Seward Co-op with the exception of the saffron from The Spicehound in Cleveland
List of Ingredients:
Risotto
1.5 c. pearled barley
.5 large onion chopped
4 c. vegetable stock
saffron
crimini and shiitake mushrooms (volume to liking)
.33 to .5 c. dry white wine
kale (1 stalk)
olive oil
salt and pepper
Scallops
4 large Massachusetts scallops
small sliver of Earth blend butter
whole wheat flour
lemon juice
Prep: Ahead of time: chop onion and mushrooms (keep separate). Julianne the kale.
Risotto
In a deeper pan (you need room to add the broth and rice), add olive oil over medium heat add onion and cook until soft, about 5 minutes. Add barley and stir for 2-3 minutes until glossy.
Add wine and stir until mostly absorbed, a few minutes. Add stock, one cup at a time, stirring almost constantly until each cup is absorbed. You can take mini breaks to do other things (like shake your shiitake pan or pour yourself more wine) but don't let the mixture sit. I add minimal salt and pepper at this step as I like it to set. I recommend also allowing people to add it to taste at the end.
As you are adding the stock and stirring take your shiitakes and add them to a small pan over medium heat, sauteing until crispy.
Once all the stock is added and absorbed, looking good, add the sauteed mushrooms, shredded Parmesan and julianned kale, mixing lightly to serve.
Scallops
Dredge in flour. Heat oil or vegan butter in very hot pan. Place scallops in pan, let sear for one minute, flip and sear the other side. Allow other sides to briefly color as desired.
Note: Scallops, like most seafood, are picky. Do NOT overcook.
Arrange on plate and serve with risotto.
Que magnifique!
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| all the ingredients for risotto |
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| scallops ingredients - so easy! |
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| the final product - scallops with saffron & mushroom risotto |
1 comment:
When you get bored with the risotto having made too much (common for me) add things to the dish to spice it back up. A quick idea:
sauté some onion and garlic in vegan butter or olive oil and wilt some spinach in it for a few minutes. Add that and dried cranberries to the risotto and it adds a new flavor profile.
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