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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

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Time: 35-40 Minutes

Risotto

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

Procedure:
 

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.

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Jack’s Oyster Stew 2020

Ingredients:

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

Procedure:

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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