|Photo from losangelasseafood.net|
Wine Pairing: La Crema 2010 Chardonnay
Yield: Serves 4
1 cup arborio rice
½ cup white wine
½ cup onion
½ cup parmesan
2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons butter
1 finely chopped sun-dried tomato
8 bay scallops, seasoned with olive oil, salt and black pepper
3 cups chicken broth
8 oz crabmeat from a can
1 minced large garlic clove (or 2 small ones)
Fresh basic and lemon wedges, to serve
Bring the broth to a simmer in a pan.
Heat the oil and butter in another pan over a medium-high heat, and sauté the onions for 3 minutes or until translucent. Stir in the garlic and cook for half a minute, then add the rice. Sauté for 2 or 3 minutes, then deglaze with the white wine, and keep cooking until all the wine is absorbed. Add the broth, a cup at a time, cooking each batch until the liquid is fully absorbed.
When you add the final cup of broth, start a sauté pan over a medium-high heat, and add the scallops. Cook them for a couple of minutes per side.
Stir the cheese, tomato, and crabmeat into the risotto when the last cup of broth has been absorbed.
Season with salt and black pepper to taste and stir well to mix.
Serve the risotto topped with the scallops, and garnish with the basil and lemon.