Risotto with Scallops

 So a couple of days ago I was watching this tv show (a cooking show, not sure which one it was atm) and they made a delicious looking risotto. Thats when I decided it was time for me to make on as well. Called up both Priscilla and my brother and told them they were having dinner at my house the next day.
Risotto is actually really easy to make as long as you take the time to do it properly.

Ingredients I used:
– White wine
– Butter (1 stick)
– Shallots
– Vegetable stock
– Asparagus
– Peas
– Mushrooms
– Arugula
– Risotto
– Rosemary
– Thyme
– Parmesan
– Scallops
– Salt
– Pepper

I started by chopping up the shallots and panfrying them in some butter (not too much because you will need more later). When they were translucent I added the asparagus. I had peeled the asparagus with a potato peeler and cut off the ends, NOT the tips!

Then I added the mushrooms and the peas to the pan. Now its time to add the risotto and some white wine, dont drench it in white wine though. Cook this until the risotto is translucent. Slowly start adding the vegetable stock with a soup ladle, and stir the risotto, add some parmesan and the arugula as well. When the risotto has absorbed the vegetable stock add some more along with more parmesan and some more butter. Add some salt and pepper as well.

Keep doing this till the risotto is nice and moist.

For the scallops the only thing I did was heat up some butter, season the scallops with salt and pepper and cook them a bit. Not too much or they lose their juicyness. 


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