- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, small dice
- 2 anchovies
- 1 garlic clove, minced
- 1/2 cup white wine of your choice
- 1/2 cup arborio rice
- 4 cups chicken broth, homemade is always better of course!
- 2 bay leaves
- 1 1/2 cups corn, fresh of frozen
- 1/4 cup grated parmesan
- lots of pepper
I happen to love a good risotto. Two years ago my boyfriend ordered a wonderful one during our trip to Florida. It was the first time we had tasted corn and scallops together, and I must say it is a match made in heaven. Now I have no idea what their recipes was or how it was put together. Yet through trial and error I have managed to make a simple risotto that is so satisfying it transports us back to that memory.
I personally think risotto is a simple recipe but it is a labour of love. Here is how I make mine.
- Start by bringing chicken broth, bay leaves and corn to a boil in a pot. Then keep on a low simmer. (you may not need all this broth, but better having extra than running out)
- Get another pot heated to medium. (I strongly suggest using an enamel pot such as Le Creuset, it does wonders for making risotto)
- Once the pot is nice a warm, heat the oil and butter.
- Then toss in the onion and stir until transluscent.
- Now add the anchovies and garlic for a few seconds (you may want to put the lid on for a bit as the anchovy might spatter) Stir well
- Add in your rice and let cook a few minutes, stirring occasionally. You really want the rice it get infused with the flavours and get toasty.
- Add in the white wine and mix, it should get absorbed quite quickly
- Turn down the heat to medium/low (this is a question of preference, I like letting the risotto cook through nice and slowly)Now laddle in the broth gradually, one laddle at a time. Letting the broth thicken and get absorbed by the rice.
- Slowly but surely the rice will plump up. Now texture is up to you also, some like it well done and loose, others prefer it al dente and denser. Taste as you go along to see when you wish to stop.
- Add in the parmesan, season with salt and pepper to your liking (white pepper is great) . Serve topped with the scallops.
If you wish to make the scallops here are a few tips on how I make mine;
- Get your pan smoking hot, I like turning mine on medium/high and then I set a timer for 5 minutes to make sure it gets to the right temp.
- I serve around 6 medium scallops for 2 people.
- Pat the scallops dry with a paper towel. Season the exposed side with salt and pepper.
- Once your pan is ready add 1 tbps olive oil, and 1 tbsp butter.
- Gently place the scallops in the pan seasoned side down.
- To get a great crust let them go as long as you can handle, what you want to is to cook them almost completely on that side. You can peek every once in a while to see where they are at. But don’t fiddle with the pan too much.
- When the colouring is to your liking. Season the other side.
- Turn your scallops over. You barely need to cook them on the other side. Just to say that it’s warm on the bottom end.
My personal tips on making your risotto the best experience possible…
- If you have plates that are oven proof. Warm them in the oven at the beginning of your cooking. That way you will keep your risotto nice and hot when you eat and it will keep it from seizing so much.
- Only make your scallops at the very last minute. That way your crust will be nice and crisp when you eat it. And you won’t risk your scallops over cooking by having them sit around.
- I cannot say enough how a thick enamel pot makes a difference in cooking risotto. Make the investment, buy yourself one and you will have it for a lifetime.