Thursday, November 16, 2017

Recipe: Mushroom risotto with scallops, asparagus and crispy bacon

Besides pasta, BabySumoKids love a good risotto too. Comfort food for the soul :)

This time, we used small Patagonian scallops and they turned out to be pretty good - lovely and sweet. Baby C actually likes these over the larger ones. They can sauteed together with the asparagus and then added to the risotto towards the end. Nowadays, I also use a chicken stock pot to save time so making risotto can be a quick, easy affair. This risotto dish took me less than 45 minutes to cook and it's a dish that gets us all ooh-ing and ahh-ing as we enjoy it.

Mushroom risotto with scallops, asparagus and crispy bacon

Mushroom risotto with scallops, asparagus and crispy bacon
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4

250g arborio rice
3 tbsp butter
4 tbsp olive oil
1 medium onion, diced
160g raw Patagonian scallops
150g white button mushrooms, sliced
150g asparagus, ends trimmed and cut into 2" lengths
2 slices back bacon, sliced
1- 1.5l chicken stock
30g grated Parmesan cheese

1. In a large non-stick pan or wok, heat 2 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the onion, and cook until softened, about 4-5 minutes.

2. Increase heat to high, then add the rice. Using a wooden spoon, stir the rice with the onion, making sure that the grains are coated with the olive oil/butter until slightly translucent and the rice starts to crackle, for about 2 minutes. This process is called tostatura. It helps the rice absorb the stock later.

3. Dissolve one chicken stock pot in 1l water. Turn the heat down to medium low and add enough stock to cover the risotto, about 1 cup. Keep stirring the risotto constantly as stirring massages the starch molecules out of the rice, hence creating a rich, creamy texture.

4. Allow the stock to be absorbed before adding more stock to the rice. Keep adding small amounts of stock (1/2 cup at a time) to the rice until the rice is soft but still has a bite to it (al dente). This will take about 20-30 minutes. Taste the risotto rice occasionally to check if it's ready. If you run out of stock before your rice is ready, you can add boiling water as a substitute for the stock.

5. In the meantime, in a separate frying pan, heat 1 tablespoon of oil over medium heat and add the bacon. Cook until crispy and browned, about 4-5 minutes. Remove from heat and set aside in a plate.

6. In the same pan (as Step 5), heat 1 tablespoon of olive oil over medium high heat. Add the mushrooms and saute for about 2-3 minutes, season, then set aside.

7. In the same pan, heat 1 tablespoon of olive oil over high heat. Add the asparagus and saute for about 1 1/2 to 2 minutes, until tender and then add the scallops and saute for a further 30 seconds. Season with salt and pepper.

8. When the rice is almost ready (95%), lower the heat, then stir in the sauteed mushrooms (from Step 6). Take the pan off the heat and add the Parmesan into the rice (the mantecatura process) as well as 1 tablespoon of butter. Taste and adjust seasoning.

9. Serve the risotto in a deep plate, then top with crispy bacon, scallops and asparagus. Grate over more Parmesan cheese if you like.

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