1 cup Arborio rice
2 tbsp butter
1 shallot, minced fine
1/2 cup (okay, it was more like 3/4 cup) white wine - I used PG
4 cups low sodium chicken broth
2 tbsp parsley flakes
1/4 cup parmesan cheese
Salt & Pepper to taste
In a medium sauce pan, turn heat to medium/medium low...once warm melt butter, then add shallots until lightly browned. Add in rice and cook until translucent (about 2-3 minutes). Add in S&P and wine, and then add 3/4-1 cup of the chicken broth slowly, stirring often. After the broth is soaked up, add another cup of broth...repeat until all broth is gone (about 20-30 minutes). Right before serving, mix in parm and parsley!
Ingredients for Scallops & Wilted Spinach (serves 2):
8 large sea scallops
Salt & Pepper
2 tbsp butter
1 shallot, finely minced
1 tbsp EVOO
1 bag baby spinach
In a large sauté pan, turn heat to medium high...once hot add in butter to melt. Pat dry the scallops and season with S&P on both sides. Add the scallops to the pan and cook on one side until bottom is golden brown - about 2-3 minutes. Flip and cook for an additional 2 minutes; remove from pan and set aside. Add the EVOO and shallots to the pan and cook until golden. Add in the spinach and cook until wilted.
Layer the risotto, then spinach, and finally the lovely scallops on top. I will say I kinda like my plating for this meal :)