Sweet Corn & Zucchini risotto with Seared Scallops

Risotto:

• The key to risotto is low & slow. You want your risotto to be creamy not gritty. Keeping it at a medium low heat, continuously stirring & using hot chicken stock will help you create a perfect risotto.

Ingredients:

- 1 cup of risotto - I use Arborio rice

- 1 32 oz of chicken stock

- 1/3 cup of dry white wine

- 2 tbsp of butter

- 1 small onion - minced

- 1/2 cup of Parmesan cheese

- 1 tsp salt

- 1 tsp pepper

- 1 tsp dried oregano

- 1 tsp dried basil

Instructions:

• Start by turning your pot on medium heat and adding a drizzle of olive oil & your butter.

• Add in your minced onion and sauté until translucent and softened

• Then add in your cup of risotto stirring and slightly toasting for about 1-2 minutes - be careful not to burn

• Next add your white wine and reduce to about 1/2

• For your chicken stock you can use two methods:

- You can either fill a coffee cup at a time with your stock & pop it in the microwave for about 1 minute and pour one hot mug of chicken stock in at a time and stirring your risotto until liquid is mostly absorbed, repeating this step until the whole box of chicken stock is gone and your risotto is super creamy & thick

- Or you can pour your whole box of chicken stock into a pot & keep on a medium heat, ladling the stock in about two ladles at a time and stirring, repeating the process until all 32 oz of chicken stock is used

- The key is to pour a little hot chicken stock in at a time, mixing your risotto and stock until risotto absorbs the liquid and continuously repeating until your risotto has a thick and creamy consistency

• Once you’re finished your chicken stock you add you’re spices & Parmesan cheese and taste adding more to your preference

Sweet corn & Zucchini:

• I used frozen sweet corn and fresh zucchini that I minced into little bite sized pieces

• While you’re cooking your risotto you can cook this in a separate pan

Instructions:

- Add a drizzle of olive oil & about a tbsp of butter & turn to medium heat

- Add your corn & zucchini sautéing until zucchini is slightly softened about 5 minutes

- Turn off heat cover & keep to the side until ready to be mixed into risotto

White wine reduction:

- Add into a separate saucepan:

- 2 tbsp butter

- 1/3 cup of white wine

- 1 tsp of red pepper flake

- 1 tsp minced garlic

• Let simmer on low for about 10 minutes & turn off heat and cover until ready to use

Seared scallops:

- Dry your scallops with a paper towel

- Sprinkle with salt & pepper on both sides

- Add oil to a medium high pan & let it get hot

- Sear scallops untouched for 3 minutes on one side

- Add about 1-2 tbsp of butter to pan & flip scallops cooking 3 more minutes on other side

Once you’ve finished all your steps you’ll put the final product together:

- Add your cooked zucchini & corn to your risotto & mix well

- Scoop your risotto onto your plate

- Top risotto with your seared scallops

- Drizzle your white wine reduction on top

- Top with cracked pepper, dried parsley & a sprinkle of Parmesan is you prefer

- Enjoy!