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4c02f9cb e024 4b80 a4a6 bdf893af21f5  2016 04 14 15 05 15
Hannah Donnelly
Hannah Donnelly

For the risotto: Bring 6c light stick to simmer. Throw olive oil and diced onion in a pan and cook over medium for 6 minutes or so. Add 1 c arborio rice and cook 3 minutes. Add 1/2 c white wine and stir. Add stock 1/2 c at a time, stirring frequently and allowing it to almost completely absorb before adding more. Add asparagus just before rice is al dente.

For the scallops: pat dry and season with black pepper. Add butter and olive oil to a skillet over high heat. Gently add scallops and sear for 2 minutes on each side.