Landmark Vineyard Harvest Risotto

1. 1

   In a large skillet over medium heat saute the onion in the oil and butter, avoid browning the onions.

2. 2

   When onions become translucent, add the garlic and the rice and stir for a couple of minutes.

3. 3

   Add the white wine and stir until wine is absorbed.

4. 4

   Add a ladle of broth, stirring continuously until broth is almost completely absorbed.

5. 5

   Repeat until rice is tender and the mixture is creamy.

6. 6

   In another skillet on high heat pour in 1/4 cup of the olive oil and sear the scallops on both sides for about 1 minute and set aside.

7. 7

   Then saute the vegetables in the remaining 1/4 cup of olive oil until tender.

8. 8

   Add the vegetables to the risotto and stir in the cheese, butter and lemon juice.

9. 9

   Season the risotto mixture with the salt and pepper.

10. 10

    Divide the risotto between 6 plates and place 4 scallops right on top.

11. 11

    Garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.