Creamy Basil Risotto With Seared Sea Scallops Tarifi

Malzemeler

• . For The Risotto: 1 Tablespoon Butter, 2 Tablespoons Olive Oil, 1/3 Cup Finely Chopped Onion, 1 1/2 Cups Arborio Rice, 1/2 Cup Dry White Wine, 1 Cup Fresh Basil Leaves, Divided In Half, 6 Cups Homemade Chicken Broth or 4 Cups Canned Broth And 2 Cups Water, Salt & Pepper. To Finish The Risotto: 1 Tablespoon Unsalted Butter, 1/2 Cup Grated Parmesan Cheese, Fresh Basil Leaves To Garnish. Scallops: 12 Medium Sized Fresh Sea Scallops, Patted Very Dry, 1 Tablespoon Butter, 1 Tablespoon Olive Oil

Hazırlanışı

1. Heat the butter and oil in a heavy saucepan, then add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter, following with the white wine, and stir continually over medium heat until it is absorbed. Stir in half the basil, chopped fine. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Season with salt and pepper. Remove from the heat, add the remaining butter, the rest of the basil chopped fine, and the Parmesan cheese. Serve, topping each bowl of risotto with 3 seared sea scallops and garnish with fresh basil leaves. When the risotto is almost cooked, heat the butter and olive oil until very ot. Arrange the scallops in the pan and cook for 2 minutes or until brown on one side. Turn, and cook an additional 2 minutes. Season with salt and pepper and serve on top of the risotto.

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