Thursday, June 3, 2010
Scallops and Asparagus Risotto
Inspired by Rachelle & Ryan and by seeing so many asparagus recipes on Scott's blog...
I went to Hartman's for the first time yesterday and was surprised at how beautiful the produce and seafood were. I bought some scallops, they were huge! Some were eaten with the risotto, some are now marinating in lime juice for my ceviche lunch.
I never measure for risotto. For inspiration, here is what I put in it:
Pinot Grigio, Vermouth, French shallots, Homemade Chicken Stock, Parma, Lemon Zest.
The scallops were cooked in bacon fat. Bacon Candice. Bacon everywhere.