Risotto, how I love you!

I love risotto and I add anything I have in the house to it!



My favorite Risotto recipe
(makes about 4 servings)

• 3 tablespoons olive oil, divided
• 1 onion, diced, divided
• 1 pound portobello mushrooms, sliced
• 2 tablespoons butter risotto / 4 tablespoons for scallops
  
• Salt and pepper
• 1 tablespoon truffle oil
• 1 cups Arborio rice
• 1/3 cup dry white wine
• 1/2 cup fresh Parmesan cheese, grated
• A couple pieces of asparagus
• 1 pound of scallops
• 32 oz box of chicken broth, low sodium

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 2 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion, cook, stirring, until translucent, about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Saute mushrooms, in 1 tbsp of olive oil. Saute for 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then saute 1 minute then remove from heat and set aside.

Lightly season asparagus with salt and pepper. Place in oven on 350 for 25 mins.

Season scallops with salt and pepper and cover scallops with 4 tbsp of butter and place in oven on 350 for 15 minutes. Then broil for 1 minute on each side to lightly brown .

Add 1/2 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1/2 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms, scallops, and asparagus to the rice mixture. Stir in Parmesan cheese, and two tbsp of butter cook briefly until melted. Top with a drizzle of truffle oil.