Makes 8 servings
Ingredients
- 4 cups chicken broth
- 1/4 cup olive oil
- 1 cup finely chopped onion
- 2 cups uncooked Arborio rice
- 2 cups white wine
- 1/4 teaspoon pepper, or to taste
- 2 tablespoons butter
- 1/2 cup grated Asiago cheese
- 24 asparagus spears, cut into pieces
- 2 1/2 pounds sea scallops, muscle tabs removed
- Salt, as needed
Directions
- Bring broth to boil in medium saucepan; reduce heat and simmer.
- Heat 2 tablespoons of oil in a large saucepan. Add onion, reduce heat, and sauté for 1 minute. Add rice and cook, stirring to coat, about 2 minutes.
- Add half of simmered chicken broth to rice and cook, stirring constantly, until rice absorbs broth, 6 to 8 minutes. Add remaining broth and simmer, stirring, until broth is absorbed, 6 to 8 minutes. Add wine and simmer, stirring, until risotto is creamy and rice is tender. Add pepper, butter, and Asiago cheese.
- Steam asparagus until tender, about 4 minutes; add to risotto.
- Meanwhile, pat scallops dry with paper towels and season with salt and pepper. Sauté scallops in remaining olive oil over very high heat until golden. Serve scallops on top of risotto.
Excellent dish.
One question.How would I make this dish and save it for dinner several hours later.
This one is tough, because risotto and scallops are both prime examples of foods that are best made right before serving. If you make the risotto ahead of time, you should cool it as quickly as possible and refrigerate it until it’s time for dinner. Then place it in a skillet with a little bit of broth and stir to reheat it slowly. I would probably use this time to sear the scallops, since they don’t hold that well and are so quick to cook. You can have them on the table in just a few minutes.