Seared Red Fish / Grilled Scallops / Shiitake Mushrooms / Corn / Heirloom Tomatoes / Asparagus / Green Onions Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add shallots and garlic, sauté until fragrant and translucent.

3. 3

   Toast the Rice

   Add Arborio rice to the skillet and stir to coat the rice in the oil and butter. Toast for about 2 minutes, until slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and cook, stirring constantly, until the wine has mostly evaporated.

5. 5

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.

6. 6

   Continue Cooking

   Continue adding broth and stirring for about 18-20 minutes, or until the rice is creamy and al dente.

7. 7

   Finish with Cheese and Butter

   Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Prepare Seafood and Vegetables

   In a separate grill pan, sear red fish and scallops until cooked through. Sauté shiitake mushrooms, asparagus, and green onions in olive oil until tender.

9. 9

   Plate the Dish

   Spoon the risotto onto plates, arrange the seared fish, scallops, sautéed mushrooms, asparagus, and heirloom tomatoes on top.