Risotto Alla Milanese With Scallops Seared In Brown Butter Food

BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO

Steps:

• In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.
• Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
• Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
• Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely - when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

RISOTTO MILANESE

Steps:

• Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
• Add the saffron to the hot chicken stock; the stock should turn bright yellow.
• Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
• Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
• Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

RISOTTO ALLA MILANESE

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

SEARED SCALLOPS WITH PARMESAN RISOTTO

Steps:

• Heat the chicken broth in a pot over medium heat to a simmer then reduce heat to low to keep warm.
• In a separate large saucepan or dutch oven heat the butter and oil over medium heat. When butter has melted add the onion and cook for 4-5 minutes until translucent, then add then garlic and cook for another 30-45 seconds.
• Add the rice to the pot with the onion and garlic and cook for around 2 minutes, stirring frequently, until the rice begins to turn translucent. Add the wine and cook until absorbed, stirring frequently, around 1-2 minutes.
• Add approximately 3/4 to 1 cup of the warm stock, enough to just cover the rice, and stir occasionally until most of the liquid is absorbed, around 2-3 minutes. Repeat with the remaining stock until you have about ½ a cup of stock remaining, about 20 minutes. At that point remove your pan from the heat and add the last bit of stock and stir in the Parmesan cheese and season with salt and pepper to taste.
• Rinse and thoroughly dry the scallops with paper towels then season with Kosher salt and freshly ground black pepper.
• In a large skillet over medium high heat add the vegetable oil and melt the butter. When the foaming subsides add the scallops to the pan. Work in batches if needed and do not overcrowd the pan. Cook for around 2 minutes undisturbed, until golden brown then flip and cook for another 2 minutes or until cooked through.

CREAMY BASIL RISOTTO WITH SEARED SEA SCALLOPS

Steps:

• Heat the butter and oil in a heavy saucepan, then add the onions and cook until they are translucent.
• Add the rice and stir until it is well coated with the butter, following with the white wine, and stir continually over medium heat until it is absorbed.
• Stir in half the basil, chopped fine.
• Start to add 1/2 cup of hot broth, stirring as it is absorbed.
• Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
• Season with salt and pepper.
• Remove from the heat, add the remaining butter, the rest of the basil chopped fine, and the Parmesan cheese.
• Serve, topping each bowl of risotto with 3 seared sea scallops and garnish with fresh basil leaves.
• When the risotto is almost cooked, heat the butter and olive oil until very ot.
• Arrange the scallops in the pan and cook for 2 minutes or until brown on one side.
• Turn, and cook an additional 2 minutes.
• Season with salt and pepper and serve on top of the risotto.

SEARED SCALLOPS AND LEMON PARMESAN RISOTTO

Steps:

• In a deep saucepan, start over medium heat with the butter, onion, and garlic.
• In a separate pot, heat up the stock - you can use chicken or vegetable stock, or seafood stock if you really want to!
• Cook the onions/garlic for about ten minutes, until aromatic. Add the rice and reduce the heat to low. Make sure the rice is coated in the butter, onions, and garlic.
• For the next 30-40 minutes, you'll do the following steps on repeat: add ½ cup hot stock to the rice, stir, and let the stock absorb completely before adding the next installment of stock. Continue to do so for 25 minutes and at this point, start tasting the rice for doneness as well as get ready to cook your scallops by heating up a cast-iron pan with the butter.
• You do not want mushy rice, you're looking for a bit of a bite when you chew the rice. Continue until the rice is cooked to your liking - you might not use all the stock and that's okay.
• Over the same low heat, add the milk, parmesan, sour cream, lemon zest, salt, and pepper. Stir and taste - add more salt if needed. Take off the heat, cover and quickly turn your attention to the scallops.
• The cast iron pan should be heated over medium high heat. Drop each scallop and DO NOT MOVE for 3.5 - 4 minutes, depending on size. They will sizzle loudly. After 4 minutes (for large scallops), add the lemon juice, white white, and salt and pepper. Turn heat off, remove the pan from heat source, and flip so they continue cooking on the other side.
• Be prepared to serve immediately alongside risotto, pour the lemon wine butter over scallops and enjoy!

SCALLOP RISOTTO

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.

RISOTTO ALLA MILANESE WITH SCALLOPS SEARED IN BROWN BUTTER

Steps:

• Put the stock into a saucepan, set over medium heat and when it is hot, reduce the heat to very low. Put the saffron into a small bowl, ladle a few tablespoons of stock over it and set aside. Put the butter and olive oil into a medium-sized pan, set over medium heat and when the butter is melted, add the shallot and saute until it is soft and fragrant, about 7 minutes. Add the prosciutto and saute 2 minutes more. Season with salt and pepper, add the rice and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes. Add the stock 1/2 cup at a time, stirring after each addition until the liquid is nearly absorbed. Continue to add stock and stir until the rice is almost tender, about 16-20 minutes. At this point, remove the risotto from the heat, cover and keep warm. Brush a cast-iron pan very lightly with a little of the clarified butter, set it over high heat and when the pan is very hot, add the scallops, being sure not to crowd them. Saute for 90 seconds, season with salt and pepper, turn, saute for 90 seconds more, season with salt and pepper and transfer to a warm plate. Cover to keep warm. Working very quickly, pour the remaining clarified butter in the cast-iron pan. Return the risotto to the heat and stir in the saffron, remaining broth and cheese. Taste and correct for salt and pepper. Divide risotto among individual warmed soup plates and top each portion with scallops. At this point, the clarified butter should have started to turn golden brown and take on a smoky, nutty aroma. Spoon a little of the butter over each portion, sprinkle with parsley or chives and serve.

RISOTTO AL SALTO (CRISPY RICE PANCAKE) RECIPE

Steps:

• Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round, and swirling to keep the pancake moving and to avoid hot-spots (it should not stick), until very well browned on on the first side (you can tell it's ready when you see that it has browned around the edges). If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.