Scallop and Whiting Risotto

20140530_190225We went fishing the other day and only got one whiting so I put it in the freezer. A couple of nights ago I was looking for an easy dinner option and found the whiting and I also had a bag of scallops in the freezer. I went with a risotto. I love risotto for many reasons. One its nice and it also gives a way to use up small amounts of ingredients. this one I chopped the whiting fillet up with most of the scallop meat and added to the risotto with the last cup of stock, just enough to allow it to cook through. I also put frozen peas, corn kernels and fine diced carrot in the risotto, as well as the obligatory onion when tempering the rice. I topped it off with a pair of seared scallops and a drizzle of avocado oil. The secret to a good risotto is cooking the rice right, resting and leaving it a little bit wet, most places I’ve had it cook it too dry, try it a little creamy stock broth around the base of the rice, it makes it belissimo.



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