Early Spring Scallops Risotto & Jack's Oyster Stew

WNYT Staff
Updated: March 08, 2020 12:01 PM
Created: March 08, 2020 11:52 AM

Early Spring Scallops Risotto

Servings: 4-6


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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