Tandoori Inspired Chicken Kebabs
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Scallop Risotto
Scallop Risotto
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Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ tsp salt
-
½ tsp Morton & Bassett Course Ground Black Pepper
- 1 cup arborio rice
- 3-4 cups chicken broth
- ½ cup grated parmesan cheese, plus more for topping
- 1 teaspoon
-
Morton & Bassett Parsley
- 2 tbsp butter
- 1 pound jumbo scallops
- salt and pepper to taste
-
1 teaspoon Morton & Bassett Parsley
For the Risotto
For the Scallops
Directions
- Add chicken broth to a small saucepan over medium-low heat.
- Add butter to a separate large pot over medium heat. Once heated, add onion and sauté for 5-7minutes, stirring often, until translucent. Add garlic and continue cooking for 2-3 minutes.
- Add the rice, salt and pepper and stir well, letting the rice toast for about 60 seconds.
- Add the wine and cook until mostly evaporated, stirring often. Reduce heat to low.
- Start adding a ladleful of heated broth one at a time, stirring well. Wait to add the next ladleful until the first has absorbed. Continue adding broth until the rice is al dente and creamy, about 20-25 minutes total. Stir in the parmesan and parsley.
- While the risotto is cooking, heat a separate skillet over medium heat.
- Pat scallops dry with a paper towel and season with salt and pepper. Add to the pan and sear for 2-3 minutes. Flip and sear on the other side.
- Sprinkle with parsley. Serve over the risotto with more parmesan cheese.