Champagne Scallop Risotto

Champagne Risotto Ingredients:

• 6 cups Chicken Stock
• 1 Tbsp Olive Oil
• 4 Garlic Cloves, minced
• Salt and Pepper
• 1 1/2 cups Arborio Rice
• 3/4 cup Stone Hill Winery’s Blanc de Blancs
• 4 Tbsp Unsalted Butter
• 3/4 cup freshly grated Parmesan Cheese

 

Scallop Ingredients:

• 3 Tbsp Unsalted Butter
• 1 1/2 pounds Scallops
• Salt and Pepper
• 2 Garlic Cloves, minced
• 3 Tbsp chopped fresh Parsley
• 1 Tbsp chopped fresh Chives

 

Champagne Risotto Instructions:

• In a saucepan, on low, heat the stock until it’s warm.
• In another saucepan, on medium-low heat, heat the olive oil. Stir in garlic and a pinch of salt and pepper. Stir in rice. Stirring often, cook to toast the rice for 3 to 5 minutes. The rice should be translucent.
• Stir in Blanc de Blancs. Once Blanc de Blanc is absorbed, a 1 cup of the warm stock, stirring continuously until absorbed. Repeat process with another 2 or 3 cups of stock, until the rice is creamy and al dente. You want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
• Stir in butter until melted. Stir in the parmesan until melted. Salt and pepper to taste.

 

Scallop Directions:

• Heat cast-iron skillet over medium heat. With paper towel, pat scallops completely dry and season them all over with salt and pepper.
• Add butter to pan – it will start to brown almost immediately. In a single layer, place scallops into pan. Depending on size, cook about 2 minutes per side, they will cook quickly. Turn heat off. Stir in garlic and top with parsley and chives.
• Scoop risotto into bowl and top with scallops. Serve with a glass of Stone Hill Chardonel.