Scallop And Asparagus Risotto

1. 1

   Blanch asparagus tips in boiling water for 2-3 minutes; set aside.

2. 2

   Remove beards from scallops and saute scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.

3. 3

   Heat chicken stock in a saucepan until warm.

4. 4

   Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Saute the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.

5. 5

   Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.

6. 6

   Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.

* Per serving · 4 servings · Values may vary.