Scallop Risotto
1 LB Scallops
5 Cups Water
5 Basil Leaves
1 TBSP Chopped Parsley
1 tsp Whole Peppercorns
2 Cloves Garlic, minced
5 TBSPS Butter
2 Shallots, Finely Chopped (or 1 small onion)
1 cup Arborio Rice
4 TBSP Tomato Paste softened in 1 Cup Stock
4 Cups Chicken or Fish Stock
Salt and Pepper to Taste
¼ Cup Heavy Cream
Grated Italian Cheese
Boil the water in a large saucepan over medium heat, add basil leaves, parsley, peppercorns, and garlic, next add scallops, and cook 2 – 3 minutes.
In another large saucepan melt butter and add shallots, cook until translucent. Add scallops only from saucepan to shallots. Cook 2 – 3 more minutes.
Remove the scallops and add rice and then stock with tomato paste to pan. Cook over medium heat, stirring constantly and adding stock and water from pan scallops were originally cooked in as needed to keep moist. Season with salt and pepper to taste. It will take at least 30 minutes for rice to cook.
When the rice is fully cooked return the scallops to the pan, add the cream and cook, stirring 2 more minutes. (I suggest this differently from the video as we felt the scallops cooked too long and got a bit tough.)
Serve topped with grated cheese.