The Franklin Risotto Recipe

Cooking Instructions

1. 1

   Prepare Ingredients

   Chop the onion, garlic, and asparagus into small pieces. Slice the chorizo and set aside.

2. 2

   Cook Chorizo

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove from the skillet and set aside.

3. 3

   Sauté Aromatics

   In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

4. 4

   Add Asparagus

   Add the chopped asparagus to the skillet and cook for an additional 2-3 minutes.

5. 5

   Toast Rice

   Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

6. 6

   Deglaze with Wine

   Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.

7. 7

   Cook Risotto

   Gradually add the chicken broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

8. 8

   Finish Risotto

   Stir back in the cooked chorizo and crumbled queso fresco. Season with salt and black pepper to taste.

9. 9

   Sear Scallops

   In a separate pan, sear the scallops over medium-high heat for about 2-3 minutes on each side until golden brown.

10. 10

    Plate the Dish

    Serve the risotto on a plate, top with seared scallops, and garnish with slices of avocado.