Cabernet Risotto Recipes

CABERNET RISOTTO

Steps:

• Heat the butter and olive oil together in a large saucepan over low heat.
• When the butter is melted, add the onion and garlic, and saute until transparent, 7-8 minutes.
• Add the rice, and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.
• Add the wine, and continue to stir until it is completely absorbed by the rice.
• Keeping the stock hot over low heat, add the stock, 1/2 cup at a time, stirring after each addition until nearly all the liquid is absorbed.
• Continue to add stock and stir until the rice is tender but not mushy, a total of 18-20 minutes.
• Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
• Serve immediately.

PAN-SEARED SCALLOPS WITH CABERNET RISOTTO AND LEMON BROTH

Steps:

• In a small nonreactive saucepan, combine 1/2 cup lemon juice and the lemon zest. Place over high heat, and bring to a boil. Immediately remove from the heat. Strain into a clean pan, discarding the zest. Add 3 tablespoons butter to the pan, and place over low heat just until the butter is melted. Remove from heat, and season to taste with salt and pepper. Stir in the chives; keep warm.
• In a heavy-bottomed 4-quart saucepan over medium heat, warm 1 tablespoon olive oil. Add the leeks, onion and garlic. Cover the pan and allow the mixture to soften without browning, stirring occasionally, for about 4 minutes. Add the remaining tablespoon butter, and the rice. Saute until the rice is translucent, 2 to 3 minutes.
• Reduce the heat to medium-low. Add about 1/2 cup wine, stirring continuously until the wine is completely absorbed. Add another 1/2 cup wine, and again stir until it is absorbed. Repeat this process until all the wine is used, a total of 25 to 30 minutes. (The rice will be al dente. For a creamier consistency, add more wine and cook longer.) Add the Parmesan cheese, and salt and pepper to taste. Cover, and keep warm.
• In a large nonreactive saute pan over high heat, heat the remaining olive oil until sizzling. Season the scallops with salt and pepper to taste, and add to pan. Sear until golden brown on both sides, about 5 minutes. Remove from pan, and sprinkle with a little lemon juice.
• To serve, spoon or mold risotto in the center of 4 serving plates or soup bowls. Arrange scallops in the center of the risotto. Spoon 2 to 3 tablespoons of the lemon broth around the risotto. If desired, sprinkle each plate with 1/2 teaspoon toasted cracked mustard seeds.