Tip : The liquid component is more than twice the quantity of rice so you may have some left over, but it is better to have warm stock ready than to heat more if it turns out that you need it.
Ingredients
- 3 tbsp olive oil
- 3 large shallots
- 2 cloves grated garlic
- 1 1/4 cup good Arborio rice
- 3 cups chicken stock or vegetable stock
- 4-5 sprigs fresh basil, cut into thin strips
- kosher salt and freshly ground black pepper
- 3/4 cup grated parmesan cheese
- 1/2 cup micro greens for garnish
- 1 recipe Pan Seared Scallops
Instructions
Gather all ingredients before starting the recipe.
- Add 3 cups chicken stock to a medium saucepan, bring the stock to a simmer, then reduce heat to low.
- Heat 3 tbsp olive oil in a medium sized deep skillet over medium heat for 1-2 minutes. Add 3 large shallots finely diced and sauté the shallots until they are soft, but not browned, about 5 minutes. Add 2 cloves grated garlic to the shallots and sauté for one minute or until fragrant.
- Reduce heat to medium low and add 1 1/4 cup good Arborio rice. Stir to combine, making sure that the rice has been fully coated in olive oil.
- Add enough stock to barely cover the rice, then stir occasionally as it cooks. Each addition should take about 4–5 minutes to fully absorb.Continue adding stock in small increments, always just enough to barely cover the rice. Let each addition absorb completely before adding the next. Keep going until the risotto looks creamy or you’ve used all the stock, about 20 minutes. If at any point the rice looks a bit dry, add a splash more stock.
- Add 3/4 cup grated parmesan cheese and 4-5 sprigs fresh basil, cut into thin strips and stir to combine. Season with kosher salt and freshly ground black pepper.
Serving
- Top the risotto with 1/2 cup micro greens for garnish and serve.
