Today’s dinner was a “chef’s challenge”. PhysioWife went shopping, and bought a bunch of ingredients without any input or knowledge by me. My challenge was to then make a tasty meal out of those ingredients. She thinks I succeeded very well!
two cups carnaroli rice
one cup diced onion
six large cloves garlic, diced
two tablespoons diced spanish chorizo
one cup dry white wine
salt and pepper
half pound cleaned large shrimp cut in thirds
six sea scallops
half pound ricotta cheese
one quart fish stock (diluted 1:1 with water to make two quarts broth)
one tablespoon chopped dill
two tablespoons chopped flat parsley
parmigiano reggiano for grating
Sautee onions with fresh-ground black pepper until getting translucent and then add garlic.
Sautee until garlic starts to turn translucent.
Add spanish chorizo and sautee until it renders its fat and hot pepper essence.
Add rice and sautee for about five minutes until toasty.
While rice toasts, start to sautee the shrimp, with some fresh-ground blck pepper.
Deglaze with the white wine, reduce until alcohol is gone, and then cook the risotto in the usual way, adding ladles of hot broth and stirring regularly.
Salt and pepper the scallops on both sides.
Remove the shrimp from the pan when they’re just barely done, add some more oil, and turn up the heat a bit in preparation for searing the scallops.
When the risotto is very molto al dente, turn off the heat, dump in the ricotta, shrimp, dill, and parsley, and stir well to incorporate. Cover and allow to rest.
While the risotto rests, sear the scallops in the hot oil. I used extra virgin olive oil at the highest temperature it could tolerate, but this was not quite hot enough. If I had known this, I would have used canola or some other vegetable oil that could tolerate a higher temp and turned the heat up.
When the first side is browned, turn them over with tongs and brown the second side.
Plate the risotto, and stick two scallops on top. A little parmigiano reggiano can be grated on top if desired.
The goal for the scallops is to have the oil at a depth that only the flat sides get browned and carmelized, with the edges still white, and to cook fast so that the very inside of the scallop is only just barely cooked.