Risotto's Given Me a Second Chance

I remember 3 years ago I wanted to make a risotto. It seemed pretty easy, so why not? 

Well friends, it ended up being a a gluey mess. Even my husband was crazy brave enough to say he didn't like it. Actually when I told him that risotto was on the menu that night, I could literally see the fear in his eyes. We watch a lot of cooking programs together, and one of the dishes that was emphasized as being easy to screw up was risotto, and he kind of hinted that fact- especially as I was very new to the kitchen. But at the time I felt fearless. Though I've only been cooking a month or 2, I was ready to tackle it! With or without his support. Or arborio rice! The recipe said long-grained was fine, and that's all I could find. 

Straight Outta Tuscany. It leans, too!

So I am going through the process; the onions are softening beautifully, the garlic is fragrant, the rice is getting nice and toasty.... I go to the bathroom. Wait, what? I was 8-months pregnant, people! I come back from the bathroom, the onions are dry, the garlic is burning, the rice is scorching! Shit! I had to add some (cooking) wine any way so I went on. Let me tell you, the best thing out of this experience was that steamy chemically fake wine facial. I lower the temp a bit, add the chicken broth and stir. Then wait for the rice to absorb....and wait....come on!!! I stir like mad and increase the temp. Oh crap it's sticky! I add more broth and patiently wait. The rice absorbs nicely, then repeat. I thought it sort of fixed itself. THEN I go on to prepare the main- oops. After all that's done, I call in the guinea pig hubby to try dinner. Of course he tastes first. 

Him: Hmm interesting....ok not good. Babe, this is a difficult dish. Remember Gordon Ramsay said...

Me: *cries* I am never making risotto again! *pregnant wobble/run/gallop away*

That's the embarrassing story. It's the reason I haven't cooked risotto again. However, while on twitter, I asked how I should serve scallops as a main and an awesome twitteree  recommended a risotto. I  got very excited and said to myself, "I must get over this fear" Though I haven't cooked risotto in years, I read and watched many programs on this dish.  I went for it and had an even better result than expected. A little patience, a bit of research, and an empty bladder goes a long way!  It's great learning from mistakes, it hurts when a recipe doesn't work the first or seventh time, but practice truly does make perfect. Even my husband believed in me this time!  And he loved the end result.  I am already planning my next risotto dish! 

Come along with me on my journey to yummy risotto.

Risotto with Peas, Mint and Scallops

Adapted from Tyler Florence 

Ingredients

5T extra-virgin olive oil, plus more for drizzling

1/4 cup finely chopped shallots

2 cups Arborio rice

1/2 cup dry white wine

Kosher Salt and freshly ground pepper

1/4 cup fresh mint

8 cups of chicken stock, heated

1 cup fresh peas, cooked ( or frozen peas, rinse under cool water to thaw)

1/4 cup plus 1T butter, room temp

1/2 cup grated Pecorino Romano Cheese

1 pound Sea Scallops

Directions

Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add shallots and cook, stirring, for 5 minutes, until soft. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil.

 Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. Season with a little salt and pepper. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed.

I had a pot of hot chicken broth. We want creamy not glue!

 Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) 

Gently fold in peas and 1/4 cup butter. Stir in the Pecorino Romano and taste for seasoning. Remove from heat and cover while you sear the scallops.

Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.

Want a nice sear? Dry the heck out of those scallops!

Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with remaining mint and a drizzle of olive oil. Serve immediately!

Hope you give this a shot!