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Show 06.11
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Mushroom Risotto w/ Seared Sea Scallops & Roastoed Red Pepper Coulis
Guest Chef Quinn Ryan

Mushroom Risotto with Seared Sea Scallops
Makes 4 servings

3 oz Unsalted Butter
1 medium Yellow Onion - chopped
1 sprig Rosemary
3 cloves Garlic - pressed
1 cup Arborio Rice
½ cup dried Porcini Mushrooms - rehydrated and chopped
1 cup Raw Crimini Mushrooms - Sliced
½ cup Water used to rehydrate mushroom
¼ cup White Wine
4 cups Vegetable Stock - heated to a simmer
1 cup Grated Parmesan Cheese
½ cup Fresh Basil - chopped
¼ cup Fresh Italian Parsley - chopped
1 lb Large Sea Scallops - seasoned with salt and pepper and sautéed until cooked
¼ cup Roasted Red Pepper Coulis
4 Basil Sprigs 

Method of Preparation:
. Pre-heat a large pot or pan on medium heat.
. Melt 1 oz of butter.
. Add the chopped onions and cook for 2 minutes.
. Add the rosemary, garlic, and rice and cook for 2 minutes.
. Add the porcini and crimini mushroom and cook for 1 minute.
. Add the water used to rehydrate the mushrooms and the white wine. Cook until the liquid is dissolved.
. Add the vegetable stock 4 oz at a time.  Wait until the stock has been dissolved before add more.
. Turn the heat to low and add the parmesan cheese, basil, parsley, and the remaining 2 oz of butter.
. Transfer the rice to a 4 large bowls and topped is sea scallops.
. Spoon a little of the coulis on each scallop and garnish with the basil sprigs.  

Roasted Red Pepper Coulis
Makes ¼ cup

1 bell Red Pepper - roasted, peeled, seeded, and chopped
1 teaspoon White Vinegar
1 tablespoon Olive Oil
Salt and Pepper to taste

Method of Preparation:
. Combine all ingredients in a food processer
. Puree until mixture is smooth