Scallop & Smoked Bacon Risotto Recipe

By carabara14

Ingredients

• Ingredients:
• 3 cups chicken stock
• 6 oz. smoky bacon, minced
• 1 shallot, minced
• 1 clove garlic, crushed
• 2 tbsp olive oil
• 2 tbsp butter
• 3 ⁄4 cup superfine arborio or carnaroli rice
• 4 oz. dry white wine
• 1 ⁄2 cup grated Parmesan cheese, plus extra for garnish
• 1 ⁄4 cup sliced chives, plus extra for garnish
• 2 tbsp canola (or olive) oil
• 20 10- to 20-count sea scallops
• Salt and pepper to taste

Details

Servings 3
Adapted from houseandhome.com

Preparation

Step 1

Step 1: In a large pot, heat stock to a simmer. In a separate pot, sauté bacon, shallot and garlic in oil and butter until slightly browned. Add rice and cook over medium heat until translucent, about 2 minutes.

Step 2: Add wine; stir until it evaporates. Slowly add hot stock one ladle at a time, allowing the previous ladle of liquid to reduce first. This process will take 15 to 20 minutes, total.

Step 3: When rice is cooked yet still firm to the bite, remove from heat and stir in cheese and chives. Let rest 5 minutes.

Step 4: Meanwhile, heat canola oil in a frying pan. Sear the scallops for 90 seconds on each side until browned. Season with salt and pepper.

Step 5: Spoon risotto onto a platter; place scallops on top. Garnish with more cheese and chives.

Yield:
4 servings