I am all moved in for the most part, and we have been having so much fun cooking a gazillion different dishes. I swear, it’s the only part of my day that I can just relax and forget we have a million things going on! Here’s a peek at the first week of move-in…
I have a few recipes I promised to share with you all….here is one of our favorite meals to date. This one was inspired by a Friday night marathon-watching of Diners, Drive-ins, & Dives (party animals!!) where I jotted down some ingredients for a seafood risotto, and this is what I came up with. A little time consuming, but still very easy and so, so worth it! You can even omit the bacon and/or scallops if you want this to be a (still super yummy) vegetarian dish (and use vegetable stock instead of chicken stock!), but oh my gosh. The bacon. It makes it.
Seared Scallop, Mushroom & Bacon Risotto
Directions loosely Adapted from Tyler Florence’s Risotto with Wild Mushrooms
Extra virgin olive oil
1/2 red onion, diced
3 garlic cloves, minced
1-2 ears of corn, cut off cob
1.5 cups of exotic sliced mushrooms
3 Tablespoons diced green onions
2 cups Arborio rice
1/2 cup white wine
6 cups low sodium chicken stock
2 Tablespoons Earth Balance or butter
1/2 cup shredded Parmesan cheese
2 Tablespoons fresh parsley
8 small-medium sea scallops
2 slices bacon
Salt and pepper to taste
- Drizzle a pan with EVOO. Add onion and garlic and saute for about 4 minutes. Add corn, stir. Add mushrooms and green onions and cook until mushrooms become soft, about 8 minutes. Season with salt and pepper.
- Add rice and stir to coat, about two minutes. Season again with salt and pepper. Stir in the wine and cook 1 minute to evaporate alcohol.
- Pour in one cup of chicken stock at a time, stirring with a wooden spoon until rice absorbs all of the liquid. You may need more or less of the stock, but keep adding one cup at a time, stirring until absorbed. Risotto is done when it becomes creamy; this process typically takes me about 25-35 minutes.
- Fold in butter and cheese, and drizzle with a little more olive oil. Add more salt and pepper to taste, if needed. Garnish with parsley. Set aside.
- Cook bacon in microwave, and tear cooked bacon into pieces. Stir into risotto.
- Drizzle a skillet (my cast iron one worked great) with olive oil, and when hot, add scallops. Season with salt and pepper, and cook about 2-4 minutes per side. They will get a slight golden crust, searing in the softer middle.
- Plate risotto, and add four scallops to the top of each dish.
There will be plenty of leftover risotto, it yields quite a bit of rice! It is great as a side dish for dinners later in the week. Since there is only two of us, you could easily cook more scallops/seafood of your choice to top more servings.