Tuesday, March 31, 2009
Milanese Risotto with Scallops and Asparagus
I stole this concept from Ntina and reproduced it at home. This was my first time making risotto and I don't think I cooked it long enough because it wass still a little crunchy but the flavor was great. I just seared scallops and blanced some asparagus so I won't include those recipes here.
2 good pinches of saffron threads
6 TBSP butter
1 large onion - chopped finely
2 garlic cloves - minced
3 c. risotto rice
2/3 c. dry white wine
5 c. boiling vegetable bouillon
3/4 c. freshly grated Parmesan cheese
salt and pepper
1. Put the saffron into a small bowl, cover with 3-4 TBSP of boiling water and let soak while you prepare the risotto.
2. Melt 4 TBSP of the butter in a pan over low heat. Add the onion and garlic and cook until soft but not colored. Add the rice and cook for 2-3 minutes, or until the grains are coated in butter and starting to color.
3. Add the wine to the rice and simmer gently, stirring from time to time, until it is all absorbed.
4. Add the boiling bouillon a little at a time, about 5/8 cup, cooking until the liquid is fully absorbed before adding more, and stirring frequently.
5. When all the bouillon has been absorbed (this should take about 20 minutes), the rice should be tender but not soft and soggy. Add the saffron liquid, parmesan cheese and remaining butter. Season to taste with salt and pepper. Simmer for 2 minutes until piping hot and thoroughly mixed.
6. Cover the pan tightly and let stand for 5 minutes off the heat. Give a good stir and serve.