INGREDIENTS:
* 2 teaspoons garlic, minced
* 2 teaspoons shallots, chopped
* 1 cup white wine or champagne
* 4 tablespoons butter
* 1.5 cups arborio rice
* 4 1/2 to 6 1/2 cups vegetable stock. Keep this warmed on the stove
* 1/2 lb of prawns, peeled and deveined
* 1/4 lb of scallops quartered
* 2 cup sof mushrooms
* 2 tablespoons white truffle oil
* Fresh minced parsely, for garnish
* grated parmesan cheese
DIRECTIONS:
1. Saute garlic and shallots in a saucepan; deglaze the pan with champagne and reduce to half the original volume.
2. Add 2 tablespoons of butter and risotto. Fold the risotto so that the butter is well incorporated
3. Add 1 1/2 cups of hot stock to start. Continue stirring while you add the stock cup by cup. After you add 4 cups taste to see how much rice has cooked
4. Using a non stick saute pan, heat the remaining 2 tablespoons of butter. Place the scallops in the pan first and sear so they have a golden color, then add the prawns and mushrooms. Cook until the prawns are a done – a dark golden orange.
5. Combine the cooked seafood in the saucepan with the arborio rice and a little more stock. Taste the rice and season. Risotto should be very creamy but still holding its shape.
6. Take off the stove and add the grated parmesan cheese and fresh parsley at the end of the cooking and serve.
7. Drizzle with white truffle oil, and garnish with more parsley.
8. Enjoy with a cup of ONO Slim it Sencha.
