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Categories:
butter olive oil onion rice white wine fresh basil chicken broth butter Parmesan cheese fresh basil butter olive oil
Viewed: 120 - Published at: 4 years agoIngredients
- 1 Tablespoon Butter
- 2 Tablespoons Olive Oil
- 13 cups Finely Chopped Onion
- 1- 1/2 cup Arborio Rice
- 1/2 cups Dry White Wine
- 1 cup Fresh Basil Leaves, Divided In Half
- 6 cups Homemade Chicken Broth
- 1 Tablespoon Unsalted Butter
- 1/2 cups Grated Parmesan Cheese
- Fresh Basil Leaves To Garnish
- 12 whole Medium Sized Sea Scallops
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
Method
- Heat the butter and oil in a heavy saucepan.
- Add the onions and cook until they are translucent.
- Add the rice and stir until it is well coated with the butter.
- Add the white wine, and stir continually over medium heat until it is absorbed.
- Stir in half the basil, chopped fine.
- Start to add 1/2 cup of hot broth, stirring as it is absorbed.
- Continue in this manner, adding ladlefuls of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
- Season with salt and pepper.
- Remove from the heat, add the remaining butter, the rest of the basil chopped fine, and the Parmesan cheese.
- Serve, topping each bowl of risotto with 3 seared sea scallops and garnish with fresh basil leaves.
- When the risotto is almost cooked, heat the butter and olive oil until very hot.
- Arrange the scallops in the pan and cook for 2 minutes or until brown on one side.
- Turn, and cook for an additional 2 minutes.
- Season with salt and pepper and serve on top of the risotto.
- Note: if you do not have homemade broth available, you can use 4 cups of a good quality canned broth combined with 2 cups of water.
