* Photos are indicative.
Step by Step Instructions
- Step 1 :In a saucepan, warm broth over low heat.
- Step 2 :Warm the olive oil in a large saucepan over a medium-high heat. Stir in onion and garlic and cook until soft.
- Step 3 :Add rice, stirring to coat for approximately 3-4 minutes.
- Step 4 :When the rice looks golden in color, pour in 1 cup of the wine, stirring constantly until the wine is absorbed.
- Step 5 :Ladle in about ½ cup of the warm broth, the herbs, salt & pepper, stir to mix in all the ingredients and continue stirring until the liquid is absorbed.
- Step 6 :You will continue to add liquid a little at a time until the risotto is cooked through and creamy (approximately 20-30 minutes).
- Step 7 :In a separate saucepan, on high heat a little extra virgin olive oil, add the scallops and sear for 2-3 minutes until golden brown, turn over and do the same on the other side and finish off with the remainder of the wine, cooking off the scallops until done (approximately 1-2 minutes).
- Step 8 :To serve, over low heat add the butter to the risotto and stir until incorporated into the risotto.
- Step 9 :If the risotto is dry, add a little more of the stock and heat through.
- Step 10 :Plate the risotto onto your serving dishes and top with the scallops.
- Step 11 :Enjoy!
Ingredient List
- 8 large scallops
- 1 ½cups white wine
- 4 to 6cups of vegetable stock or fish stock
- 1 onion finely diced
- 1 garlic clove finely diced
- 4tablespoons butter
- 1 ½cups Long grain Greek natural gluten free Rice
- 1teaspoon each dill, parsley, mint, rosemary, thyme, basil
- Extra Virgin Olive Oil
- Hand-picked sea salt
- pepper to taste