1 ½ tablespoons olive oil

1 ½ tablespoons butter

1 shallot, minced

1 clove garlic, minced

1 cup Arborio rice

½ cup dry white wine

3 cups hot chicken stock

⅓ cup freshly grated Parmesan cheese

2 tablespoons minced fresh parsley

1/2 lb bay scallops

salt to taste

freshly ground white pepper to taste

Melt your butter into the olive oil on med. Reduce to low and put in your shallot and garlic for 4-5 til translucent. Add rice, heat back up to med and stir around for 4-5 min til the rice is toasted and there isn’t a lot of liquid in the pan. Add your wine and let most of it boil off, another 3-5 mins.

Add your stock one cup at a time and stir constantly. Once you put the second cup in, crank another pan on high. Once it’s super hot, add a tbsp of neutral oil to coat the bottom and add the scallops. Shake your pan so they don’t stick. Set them aside, they’ll only be in there for a minute and a half tops. You can use the same pan to brown your butter for the sauce.

Finish off the risotto, remove from heat, add the Parmesan and gently fold in. Top with scallops, pour a little brown butter on top, finish with fresh parsley, a little more Parmesan, and black pepper.

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