Scallion Risotto Recipes

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Steps:

• Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
• While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
• Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
• Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
• Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

Steps:

• In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
• Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.
• Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente The rice may not absorb all the broth, so it's best to taste the mixture before adding the last 1/2 cup.
• Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.

Steps:

• Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
• Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
• Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.

Steps:

• If using the miso-infused broth, combine 1 tablespoon miso with 4 1/2 cups water and bring to a boil. Reduce the heat and simmer.
• In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantlyin one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed.
• Add the stock or broth in 1/2-cup increments, stirring constantly until the liquid is absorbed with each addition. Season with salt and pepper.
• Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve.

Steps:

• Bring broth to simmer in medium saucepan over medium heat. Reduce heat to low and keep warm.
• Melt butter in large saucepan over medium heat. Add chopped green onions and cook until soft, stirring often, about 6 minutes. Stir in rice. Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes. Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes. Stir in sliced green onions, Parmesan, mascarpone, and orange peel. Add more broth by 1/4 cupfuls as needed if dry. Season with salt and pepper.

Steps:

• In a small saucepan over medium-low heat, warm the chicken broth until just under a simmer and keep on a back burner.
• In a large saucepan over medium heat, melt the butter; cook, stirring occasionally, until the milk solids begin to turn golden brown and the butter takes on a nutty aroma, 5-6 minutes. Remove 2 and set aside.
• Lower heat so that the butter doesn't burn, quickly add onions and saute, stirring occasionally, until slightly softened and translucent, 2-3 minutes. Add white wine, and cook down until almost evaporated, another 3-4 minutes.
• Add 2 cups of the butternut squash and 3/4 cup of the hot chicken broth, and gently simmer until squash is tender but not falling apart and broth is reduced, 8-10 minutes.
• Gently stir in the Arborio rice, and mix until it is well incorporated.
• Add another 1/2 cup of broth and stir frequently until the liquid is absorbed. At this point, add the remaining 1/2 cup of butternut squash and another 1/2 cup of broth. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid between additions, until the rice is al dente and creamy, which should take about 3 1/2-4 cups of broth and approximately 20-25 minutes. Be sure to keep the heat adjusted so that the broth in the risotto stays at a gentle simmer.
• When the risotto is cooked, stir in scallions and remove from heat. Let rest for 2-3 minutes, then stir in the remaining 2 tablespoons of brown butter and Parmesan. Season to taste with salt and pepper and serve immediately with extra Parmesan cheese.

Steps:

• Thoroughly clean the leeks and cut into half-rounds, about 1/8" wide. Use as much of the green as you can.
• Thoroughly wash scallions and cut into 1/2" pieces, also using as much of the green as you can.
• In a heavy pot, heat the olive oil over medium heat. Add onions and shallots and cook, stirring often, until they are tender (about 8 minutes).
• Add the rice and stir to coat with oil; cook until rice begins to become translucent (just a minute or two).
• Pour in the wine and stir until evaporated.
• Add leeks and 1/2 cup of hot stock, as well as 1/2 teaspoon salt. Cook, stirring constantly, until all the stock has been absorbed.
• Continue to add the hot stock in small batches -- a quarter cup or so, just to moisten rice -- until broth has been absorbed. (My friend Marcia's husband says this takes him an hour, but it looked more like 30 minutes to me, as we watched him cook.) Keep the heat at a temperature where rice simmers very gently.
• In the last five minutes, add the scallions.
• When all the stock has been absorbed, remove the rice from the heat. Add the butter and stir until it is completely melted. Add the gorgonzola cheese and stir until thoroughly incorporated. Add half of the grated parmesan reggiano, and adjust salt and pepper as (or if) necessary.
• Serve while warm, with remaining grated parmesan.