The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
First, we had to make a basic chicken stock. I roasted two chickens and used the carcasses to make the stock. I added a bunch of leeks, some cremini mushrooms, carrot, celery, and some black peppercorns. I canned the stock and now have enough to last quite a while!
Then it was risotto time! I made the base with by sauteing onions in a bit of olive oil, then deglazing with white wine. I added some canelori rice and added stock that had been heating up in a separate pan a ladle at a time. I waited until each ladle of stock had been absorbed before I added another - this is the key to a risotto that isn't gloppy.
I finished with some lemon zest, salt and pepper, really nice young baby spinach. To serve, I seared some fresh diver scallops and then gave them a little spray of lemon juice. YUM!
Check out these lovely scallops. They smelled amazing and were so yummy and sweet!
They came from Whole Foods (also known in our house as Whole Paycheck) and cost an arm and a leg. But soooooo worth it!
YUM!
Lovely, fresh, comforting, and family approved!
Good job! The stock and the risotto look great!
ReplyDeleteThat looks fantastic, I love anything with spinach, shame my young ones will not go near it.. means I tend to have it on the side rather than in things..
ReplyDeletethe scallops look so juicy and tasty on top of your risotto! yummy!
ReplyDeleteOh, I really love your photos! The combination of a fresh spinach risotto with those beautifully seared scallops must have been wonderful!
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