Updated: March 08, 2020 12:01 PM
Created: March 08, 2020 11:52 AM
Early Spring Scallops Risotto
Time: 35-40 Minutes
Arborio rice- 2 cups
Strong chicken stock- 8 cups
Onions, diced small- ¼ cup
Thyme, fresh leaves only- 1 tsp
Bay leaf- 1 each
Parmesan Reggiano- ¼ cup
Extra virgin olive oil- 1 tbsp
Brussel sprout petals (blanched)- 12 each
Asparagus tips (blanched)- ½ cup
Hand-cut Applewood smoked bacon cooked crisp- 4 oz
White wine- 2 oz
In a thick gage pot, add olive oil, rice, and onions, then cook on medium till onions are translucent. In a separate pot, have chicken stock at a low simmer. Use a ladle to add stock to rice, one ladle at a time.
Slowly stir rice with wooden spoon and add thyme, bay leaf, and all chicken stock one ladle at a time.
After rice is cooked but al dente, add extra virgin olive oil and cheese, and add salt and pepper if needed.
Assemble scallops, asparagus, bacon and brussel leaves around risotto.
Jack’s Oyster Stew 2020
Dry white wine- 1oz
Shallots, minced fine- 1tbsp
Wellfleet oysters- 6 each
Diver oysters- 6 each
Long Island Sound oysters- 6 each
Fennel, peeled and poached- 1 oz
Leeks (julienne, washed well)- 2 oz
Heavy cream- 12 oz
Whole unsalted butter- tsp
Ground black pepper- to taste
Phyllo dough, cut into 4 6x6 inch sheets- 4 sheets
Pernod- ¼ oz
Sweet yellow carrots (diced, blanched)- 1 oz
Chives (fresh only)- 2 tbsp
Blanch carrots and fennel till tender, then set aside. Add wine and shallots and reduce by half. Add heavy cream. Pernod and oyster liquor, then reduce by ¼. Add fennel, leeks, and oysters and simmer only one minute. Don’t overcook oysters!
Stir in butter, salt and pepper.
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