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 cups good Arborio rice
- 3 cups chicken stock or vegetable stock
- 4-5 medium sized leaves 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
- 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 cups good Arborio rice. Stir to combine, making sure that the rice has been fully coated in olive oil.
- Add stock to the rice to barely cover the rice. Stir occasionally until the liquid has been fully absorbed, about 4-5 minutes with each addition of stock. Continue to add stock to the rice until each addition has been fully absorbed but make sure that the amount of stock you add is always just enough to barely cover the rice. Continue to add stock until the rice looks creamy or until you have added all the stock. If the rice looks a bit dry, add more stock a little at a time. About 20 minutes.
- Add 3/4 cup grated parmesan cheese and 4-5 medium sized leaves 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.
