Our correspondent asks:
Ok… In my freezer I have 4 kinds of homemade stock–beef, chicken, duck, and lobster. Currently, they are all slated to be wonderful risotto at some point, thanks to your recipes.
If my non-tenure-track-job depended on me cooking the right thing for the department chair, and possibly a dean, should I go with risotto? If so, what kind? Nothing poisonous, mind you… Or should I cook it for the union rep? Or what?
Here’s what I would do. Use the lobster stock to make a very simple risotto with nothing in the sofritto but some shallots, adding a little bit of saffron when you deglaze with the wine (or use vermouth instead of white wine to make it even richer). Finish it with a modest amount of parmigiano reggiano.
Also make pan-seared scallops like this.
When everything is ready, plate the risotto in a wide shallow pasta bowl, arrange three or four scallops around the edge, serve it. And then at the table, drizzle a little teeny bit of cognac (or other sherry) on the risotto.