Happy Humpday, everyone! Anyone else feel exhausted when they have to go back to work from a long holiday weekend? Why is that? I slept until 9-10am every day. I sat on my ass all day long watching reruns on Empire and trying to design my blog. I have done nothing that exudes an extraordinary amount of energy. So why am I so tired? I blame office gossip and staring at my computer for 7 hours is probably the culprit. Gossip takes a lot of energy out of someone 🙂
One of girlfriends came over for some QT last night. She has seen quite a few of my food posts on IG and figured it’s time I cook for her. I’m totally down for this. My boyfriend is gone for the week, so I get to have some girl time. Plus, I love cooking for others. My secret wish is for people to ask for me to cook for them. It gives me a sick twisted pleasure knowing I have to slave away in a kitchen. It’s where I feel most comfortable. How domesticated of me!
Okay, is anyone else obsessed with risotto?! My mouth literally salvates when the word risotto is mentioned. I love that there are so many different ways it can be made with all types of ingredients. When I go to Italy next week, I fully plan on trying at least three different kinds. My go-to is Asparagus Risotto. Like most other risotto I tend to pair it with seafood. This time, I opted for scallops. The last batch of risotto I made wasn’t that great. So I made sure to really take my time and not feel rushed.
When my friend arrived, she brought a really great bottle of Sauvignon Blanc and the most amazing butter cookies from Mariano’s. Now, I am not a huge dessert lover. Such a sin, I know! Every now and then I will have a brownie, or cupcakes from Sprinkles (they are fantastic), but most times I can turn it down. But these cookies though!!! So soft and chewy. I could go on for days. My girlfriend said that Mariano’s will put out the freshly baked goods around 4pm. Definitely something you check out if you have a Mariano’s near you.
This was the best batch of risotto and scallops I have ever made. Marianne and I were stuffed, drunk, and very happy! I hope you all will be too! Enjoy! Xoxo
- 5 tbsp unsalted butter, divided
- 1/2 cup chopped shallots
- 1 cup arborio rice
- 1/4 cup dry white wine (or 1 tbsp lemon juice and 3 tbsp water)
- About 4 cups chicken stock (or vegetable stock for vegetarian option)*
- 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled
- 1/2 cup freshly grated Parmesan cheese
- 1 pound scallops
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper
- Pour the chicken stock into a large pot on a medium-high heat
- Add 1 tbsp of butter to a large sauce pan. Add the chopped shallots and cook for about 1 minute. Heat should be on medium
- Add the arborio rice to the shallots and cook for about 2-3 minutes. The rice should be nicely coated
- Slowly add in the dry white wine to rice and shallot mixture. Begin to stir at a rapid pace, so the rice doesn’t clump together or burn
- Once the white wine is about half way dissolved, take a 1/2 cup of the boiling chicken stock and add to the sauce pan. Stir until stock is almost dissolved. You will continue these steps for about 20-25 minutes. During you last spoonful of stock, add in the asparagus and turn off the heat
- Once the rice has soaked up most of the stock, add in the parmesan cheese, last tbsp of butter, and mix.
- Use salt and pepper to taste
- Rinse scallops in cold water and pat dry. This is important because scallops can hold a lot of water, and can have a soapy taste if not rinsed and dried thoroughly-ask Andy 🙂 Season scallops with salt and pepper
- Heat skillet on high heat, add 1 tbsp of butter, let it melt through. Add scallops and sear on each side for about 1-2 minutes. Only turn the scallops over one time. Keep an eye on them because they cook fast
- Remove the scallops from heat. Use the remaining use for your sauce
- Turn the heat to low, add 2 tbsp of butter and garlic. Cook until fragrant (about 1 minute)
- Add lemon juice and salt and pepper, to taste
- Serve over scallops