SCALLOP RISOTTO WITH CHAMPAGNE
Make and share this Scallop Risotto With Champagne recipe from Food.com.
Provided by Derf2440
Categories Short Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mince green onions, separating white parts and tops, set aside.
- Place broth in a small saucepan, bring a simmer, do not boil.
- Keep warm over low heat.
- Coat a large saucepan with cooking spray, and place over medium heat until hot.
- Add butter and white parts of onions, cook until tender.
- Add rice, and cook 3 minutes, stirring constantly.
- Add champagne, bring to a boil.
- Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
- Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
- Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
- Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
- Rice will be slightly firm.
- Serve immediately.
RISOTTO WITH WILD MUSHROOMS AND SCALLOPS
Steps:
- Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
- Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
- Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.
CHAMPAGNE RISOTTO WITH SCALLOPS
Provided by Pati D'Eliseo
Categories Champagne Cheese Rice Shellfish Valentine's Day Dinner Parmesan Seafood Scallop Winter Anniversary Bon Appétit Oregon Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.
ASPARAGUS SEA SCALLOP RISOTTO
Make and share this Asparagus Sea Scallop Risotto recipe from Food.com.
Provided by ellie3763
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the asparagus: Wash the asparagus and snap each stalk in half. Cut the bottom halves into pieces and boil them for 10 minutes in 12 ounces of water. Discard these woody bits and save the water. Cut the top halves into three portions. Boil these more tender pieces in the same water for 5 minutes. Set the asparagus pieces to one side and save the water that now has been infused with the asparagus flavor.
- Cook the scallops: Drain the scallops and dry well between layers of paper towel. Put a heavy bottomed 10" or 12" sauté pan over medium-high heat and add a Tablespoon of oil and a teaspoon of butter. Salt and pepper one side of the scallops and, when the pan is nice and hot, cook the scallops for 2 minutes on the seasoned side. Remove to a plate, salt and pepper the other side of the scallops, and put any liquid from the pan in with the asparagus water. Add another Tablespoon of oil and a little butter and cook the other side of the scallops for 2 minutes.
- Break the barely cooked scallops into pieces. Remove to a plate and keep the scallops warm in a 200º oven.
- Put any juices from the pan in with the asparagus nectar. Deglaze the pan with a few Tablespoons of water or white wine, as desired, and add the liquid to the asparagus water.
- Bring the asparagus water back to temperature, add the 2 cups of broth and the other 8 ounces of water and let simmer. Depending on the saltiness of the broth, you may want to add a little more salt, according to taste. By now, you will have a very nice broth with which to season the rice. Keep it hot but not boiling as you cook the rice.
- Sautee the chopped onion in 2 Tablespoons of oil and a Tablespoon of butter over medium heat until translucent. Add the dry rice and cook for 1 minute, stirring constantly. Add the white wine and simmer for 1 more minute. Raise the heat on the burner to medium high and set the timer for 16 minutes.
- Add 1 cup of the hot broth and allow it to cook in for 3 or 4 minutes. Then add another cup of broth, stirring to lift the rice off of the bottom.
- Add more hot broth as necessary to keep the rice wet and just a little soupy, keeping the heat fairly high throughout.
- Three minutes before the time is up, add the scallop pieces and any juice from the plate. One minute before time is up add the asparagus and carefully incorporate so the tips don't break apart.
- Add a small amount of broth if the rice is super-absorbent. There should always be a little extra liquid in the pan.
- When the time is up, remove from the heat and mix in the cheese. Top the risotto with a spoonful of parmesan and serve piping hot with crusty bread. Such good flavors - enjoy!
Nutrition Facts : Calories 579.1, Fat 21.3, SaturatedFat 6, Cholesterol 52.8, Sodium 614.7, Carbohydrate 62.4, Fiber 4, Sugar 5.2, Protein 28.6
SCALLOP RISOTTO
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
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.
More about "australian champagne and scallop risotto food"
RECIPE - CHAMPAGNE AND SCALLOP RISOTTO - DAIRY AUSTRALIA
From dairy.com.au
1/5 Category Dinner,LunchServings 4Total Time 40 mins
- ,1. Heat butter in a saucepan, add leek and garlic, cook until soft. Add rice, stir for 1 minute or until the rice is toasted.
- ,2. Add champagne, all at once and cook, stirring until absorbed. Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock. Continue until all the stock is absorbed.
- ,3. Add hot milk, 1 cup at a time until absorbed and rice is tender.Stir through thyme, chives, lemon rind, scallops and parmesan. Cook until scallops are just milky white. Season with black pepper to taste and serve topped with flaked almonds.
PISTACHIO-ENCRUSTED SEA SCALLOPS WITH CHAMPAGNE RISOTTO ...
From athoughtforfood.com
RECIPES - DAIRY AUSTRALIA
From dairy.com.au
PROSECCO RISOTTO WITH SCALLOPS | FOOD | THE GUARDIAN
From theguardian.com
10 BEST SHRIMP SCALLOP RISOTTO RECIPES - YUMMLY
From yummly.co.uk
CHAMPAGNE RISOTTO WITH SCALLOPS RECIPE | SCALLOP RECIPES ...
From pinterest.ca
SCALLOP RISOTTO WITH ROE BUTTER, PARMESAN AND ... - BBC FOOD
From bbc.co.uk
SCALLOP RISOTTO WITH LEMON & SWEET PEAS - PLATINGS - PAIRINGS
From platingsandpairings.com
FOOD PAIRINGS: ITALIAN WINE WITH SCALLOPS & RISOTTO ...
From blog.bottlesfinewine.com
THE BEST WINE WITH RISOTTO PAIRINGS - WHAT WINE FLAVOR IS ...
From vinodelvida.com
BAKED CHAMPAGNE RISOTTO WITH SCALLOPS - NO SPOON …
From nospoonnecessary.com
PISTACHIO CRUSTED SEA SCALLOPS CHAMPAGNE RISOTTO AND ASPARAGUS
From fromachefskitchen.com
GORGONZOLA RISOTTO WITH SCALLOPS RECIPE
From gourmetcheesedetective.com
CHAMPAGNE RISOTTO AND SCALLOPS - COOKEATSHARE
From cookeatshare.com
10 BEST SHRIMP SCALLOP RISOTTO RECIPES | YUMMLY
From yummly.com
SCALLOPS, CHORIZO AND CAULIFLOWER RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
HOW TO PAIR WINE WITH SCALLOPS - WINE ENTHUSIAST
From winemag.com
CHAMPAGNE RISOTTO WITH SEARED SCALLOPS AND PEAS
From parade.com
FLATHEAD AND SCALLOP RISOTTO WITH ... - FERGUSON AUSTRALIA
From fergusonaustralia.com
SEARED SCALLOPS WITH PORCINI MUSHROOM RISOTTO — A THOUGHT ...
From athoughtforfood.net
SHRIMP AND BAY-SCALLOP RISOTTO WITH MUSHROOMS - FOOD & WINE
From foodandwine.com
BEST WINES WITH SCALLOPS: WHAT THE EXPERTS DRINK - DECANTER
From decanter.com
SCALLOP AND SMOKED BACON RISOTTO - NATALIE MACLEAN
From nataliemaclean.com
BAY SCALLOP RISOTTO - RACHAEL RAY IN SEASON
From rachaelraymag.com
PAN SEARED SCALLOP AND RISOTTO RECIPE
From foodsided.com
TOP WINE PAIRINGS WITH SCALLOPS | MATCHING FOOD & WINE
From matchingfoodandwine.com
PRAWN AND SCALLOP RISOTTO WITH BISQUE ... - WINE SELECTORS
From wineselectors.com.au
AUSTRALIAN CHAMPAGNE AND SCALLOP RISOTTO
From worldbestgarlicrecipes.blogspot.com
SCALLOP RISOTTO - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
SCALLOP & MUSHROOM RISOTTO WITH GINGER & GARLIC RECIPE
From mindfood.com
AUSTRALIAN CHAMPAGNE AND SCALLOP RISOTTO | SCALLOP RISOTTO ...
From pinterest.com
OUR FAVORITE RECIPES FOR SCALLOPS | FOOD & WINE
From foodandwine.com
SCALLOPS WITH CHAMPAGNE AND PEA SAUCE RECIPE | GOURMET ...
From gourmettraveller.com.au
SEARED SCALLOPS ON PEA AND MINT RISOTTO RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
RISOTTO WITH PRAWNS AND SCALLOPS RECIPE : SBS FOOD
From sbs.com.au
PAIRING SCALLOP RISOTTO WITH WINE
From dvintr.com
AUSTRALIAN CHAMPAGNE AND SCALLOP RISOTTO BEST RECIPES
From cookingtoday.net
SEARED SCALLOPS WITH CREAMY RISOTTO - MAGIC SKILLET
From magicskillet.com
10 BEST AUSTRALIAN MAIN DISHES RECIPES - YUMMLY
From yummly.com
SHRIMP AND SCALLOP RISOTTO - HELL'S KITCHEN
From hellskitchenrecipes.com
BAY SCALLOP RISOTTO - BON APPETIT BABY!
From bonappetitbabyblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love