Risotto Ingredients:
2 Cups Arborio Rice
½ Cup White Wine (dry)
½ Cup Clam Broth
7-8 Cups of Chicken Broth (or Veggie if preferred)
1 Small Onion, Minced
3-4 Cloves Garlic, Minced
2 Thai Chilies, Minced
3-4 Tablespoons Butter
Olive Oil
Salt n pepper to taste
1 Cup Grated Parmesan Cheese
Fresh Italian parsley, clean and chopped

Prepare:
In stock pot bring broth to warm – not boiling and set aside.
In large saucepan warm a couple Tablespoons olive oil and 1 Tablespoon butter till melted over medium to medium-high heat. Add minced onion and minced garlic stirring till translucent. Stir in the rice and make sure every grain is covered with fat – if you need to add more butter, add 1 Tablespoon. Stir rice till the grains become translucent and you get a bit of nutty aroma.
Deglaze pan with ½ cup white wine and simmer till wine is reduced almost to dry, add clam broth and reduce by half. Start adding warm broth a ladle at a time allowing the liquid to be absorbed by the rice – almost completely each time.
After 10-12 min begin testing the rice for doneness – you are looking for al dente, and consistency that will begin to resemble oatmeal. Continue to add liquid until you reach the desired “tooth” on the rice.
Add ½ teaspoon salt and ¼ teaspoon pepper.
Once rice is “done” to your preference, add another ladle of broth and 2 tablespoons of butter – then 1 cup of Parmesan, Thai chilies and stir till smooth and creamy – you can adjust broth/butter if you need to loosen the risotto.

Pan seared scallops:
18 Fresh Sea Scallops – preferably the same shape/size

Clean your scallops by removing the small side muscle, rinsing, and drying them thoroughly. Score the top with a sharp knife to resemble a hashtag. Keep refrigerated until ready to cook. Dry again with paper towel prior to cooking.

Over medium-high heat add 2-3 tablespoons olive oil and 1 tablespoon butter and then add scallops scored side down. Do not overcrowd your pan and do not allow them to touch each other. Cook for 2 minutes – you are looking for a golden sear, if they appear to be cooking too fast check you heat. Using tongs flip the scallop right side up. Sprinkle with a bit of kosher salt on each. Cook up to 2 additional minutes – looking for an off-white color on the sides on all scallops. Remove from pan to serve.

Plate:
Recommended Dishes: a plate with a curved lip or individual pasta bowl. Ladle a serving of risotto, top with 3 pan seared scallops then sprinkle with parsley and additional parmesan if desired.