Show 06.11 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Mushroom Risotto w/ Seared Sea Scallops & Roastoed Red Pepper Coulis Guest Chef Quinn Ryan
Mushroom Risotto with Seared Sea Scallops Makes 4 servings
Ingredients: 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
Ingredients: 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