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Michael Damian's Bay Scallop Risotto




Source of Recipe


Cooking with the Young and the Restless


Recipe Introduction


Michael says "I'm Italian. My family is from Italy. My mother cooks Italian food. My first love is Italian food." In the traditional manner the aromatic garlic and onions are first sauteed in olive oil. The Italian short-grained rice called arborio is stirred into the oil until each grain is completely coated. Then hot chicken stock is added ½ cup at a time and stirred until absorbed. The stirring process continues for about 20 minutes until all the stock has been added and absorbed. In this seafood version fresh bay scallops are added at the end along with Italian parsley, Parmesan cheese and lemon wedges.


List of Ingredients




2 cloves garlic, minced

1 small onion, minced

1 cup Arborio rice

8 cups hot chicken stock

1 pound small bay scallops, drained

2 tablespoons chopped fresh long-leaf Italian parsley

½ cup freshly shredded Parmesan cheese

lemon wedges, garnish

Recipe



n a large skillet heat olive oil. Saute garlic and onion until limp, about 3 minutes. Stir in rice until all grains are coated with oil. Reduce heat to medium. Add ½ cup of hot stock. Stir until it is absorbed. Continue adding stock ½ cup at a time until absorbed. Total cooking time will be about 20 minutes. Stir in scallops until cooked, about 2 minutes. Transfer to a heated serving platter. Sprinkle with parsley and Parmesan cheese. Garnish with lemon wedges. Serve immediately.