The crew said this one was one of their favorites. This Scallop Risotto was so rich and creamy. We felt fancy eating Scallops. It is one of those things most folks don’t get to try much as kids, but why not. How can you not love traditional risotto and some scallops. All this inspired by our friend Matteo (Teo) Cassi, our Italian friend that is living here in Northwest Arkansas. He invited all of us over for some genuine hospitality. Check out what this artist and chef has done…www.teocassi.com.
Ingredients:
– 2 Cup Arborio Rice-rinsed
– 1 Yellow Onion-medium size
– 1 stick butter-unsalted-divided into quarters
– 1 Cup White Wine
– 8 Cups Chicken Stock
– 1 lb. 10/12 Scallops
– 1 Cup Kosher salt
– 1/8 Cup Black Pepper
– 1/8 Cup Granulated Garlic
– 1/8 Cup Dark Chili Powder
– 1/8 Cup Smoked Paprika
– 1 Orange Bell Pepper-diced
– 1 Cup Baby Bella Mushrooms-diced
– 1 Yellow Onion-diced
– 1 Asparagus Bundle-chopped-top 4 inches
– 1 Cup Sundried Tomatoes
– 1 Cup Parmesan Cheese-grated
– 2 Cup Hiland Dairy Heavy Whipping Cream
– 2 Tbsp of Fresh Parsley
Directions:
make rice: In a nonstick skillet, on medium heat quarter stick of butter. Add diced onions and saute for one minute. Add arborio rice, and toss with a spatula to toast. About 1 1/2 minutes. Add white wine. Once the rice has soaked up the white wine, add 2 cups of chicken stock. Bring to a boil until the rise has soaked up all of the stock, and add two more cups of chicken stock. Repeat until chicken stock is gone. Remove rice place it on a small sheet tray and allow to cool.
In a small bowl combine salt pepper garlic chili powder and paprika. Mix thoroughly. Set aside. Make sure scallops are dry by placing them on a paper towel and placing a paper towel on top to gently pat them dry. Do not smush.
Place a large cast iron skillet over medium heat. Add a quarter stick of butter. While the butter is melting season all sides of your scallops. Working in batches place the scallops flat side down in the brown butter on half of the skillet. Sauteed for 2 minutes. Flip the scallops into the unused half of the cast iron skillet and saute for two minutes. Remove to a paper towel and repeat until scallops are cooked.
The final step is to place a nonstick skillet over medium heat. Melt 1/4 stick of butter. Saute the bell Peppers mushrooms onions asparagus until soft. About two to 2 1/2 minutes. Add sun dried tomatoes and the cooked arborio rice. Add heavy whipping cream One Cup at a time until rice is loosened and vegetables are combined. Use the other cup sparingly and only if needed. Mix in parmesan cheese. Serve with lemon zest.
[Music] so I have a great friend Mato Mato is from Italy hi welcome to my backyard this is my cat Isaac and I’m T Casi chef and an Italian artist and I’m good friend of Chef Brooks he has a beautiful home he has chickens in his yard he has a garden and he fed us in true Italian Hospitality brought out dishes for us we ate we had a great time and so this dish is inspired by that Sunday afternoon pay a little bit of homage to my buddy the Italian uh so Mato this is for you bro so excited to have you guys in the chef Brook’s kitchen today we’re going to do a really simple chicken pasta dish nice and [Music] super simple beauty right there that’s made with so much [Music] love welcome to the show thank you so much for being with me today man I can’t wait to get into this risoto I’m really really excited to show it to you it’s going to be a great dish we’re going to get started right now so we have a skillet go I have diced up our one onion that we needed it is just a just a regular dice no big deal to it and we’re going to grab our ghee this is our clarified butter we’re going to take a tablespoon and add it right to our Skillet the first thing we have to do for our risoto is to cook the arboro rice and you do other stuff to make it risoto it has to have some cream has to have some cheese but it starts with this beautiful rice right here so we got to get the rice cooked first takes 20 minutes and so there’s some steps first we got to take care of our onion this is just to give our risoto flavor our arborio rice some real good flavor and we want to get this sauteed until Brown while that’s going so we’re going to do a little bit of Maintenance while our onions are cooking before we put our our boreo rice in we’ll take one orange bell pepper and we’ll take the loes off this is going to be a part of the rest of the dish so it’ll go into our pan once we get ready to bring the risotto together and we want to just give these a nice Julian just like this and I’ve got the sundried tomatoes the asparagus that’ll all be ready to go as well but we got to get this guy all set up just like that and just set it to the side and now you can see that our onions look real good they started to be translucent 2 minutes or so we’re going to add our rice right in there and just let the rice start to toast about a minute once we get a little bit of toast going on our rice We’ll add our white wine one cup white wine really it’s just chardonay you use whatever cooking wine you you like and all we’re going to do is let that start to absorb so we’ll cook it for until it starts to boil really and then the trick to the AR boreo rice or the risoto the trick to this is the chicken stock so it takes 20 minutes once you get it to this point right here where the rice is starting to boil with the wine it’s going to take you 20 minutes we have eight cups of chicken stock right here and you add the chicken stock two cups at a time so we go from eight cups down to six just a little bit more and every 4 minutes the the water will be gone the liquid will be gone I turn my burner up and once the liquid starts to absorb you’ll add two more cups until your 20 minutes is up and you’ll be done once you’ve add that fourth batch of the chicken stock and the liquid is gone your arboro rice is ready it’s going to be a great dish guys when we come back this going to be all set up it’s going to be ready to go my 20 minutes going to be up I’m be done with that we’re going to move on to the next part of the dish I got some beautiful scallops I want to show you y’all stick around be right back now I’m going to show you my version of risoto so risoto is a marvelous dish is a dish from the north of Italy and is a poor kitchen dish yet it made its way into three Michelin stars restaurant menus why because it’s made with like simple ingredients but great ingredients my rotto is made with carnaroli rice and mushrooms from the woods of Italy that’s what makes it so special so risoto is actually a dish made with rice and any protein of your choice cook together that’s what makes it that’s what make it aoto so that’s why I love it is a simple recipe is a lovely recipe and it brings so much taste with so little ingredients so poor healthy and tasty aune you can’t put that right in a dishwasher watch me with Cascade Platinum Plus I have up my dish game I just scrape load and I’m done in that dishwasher in that dishwasher only Platinum Plus is packed with more Dawn to remove up to 100% of grease and food residue get the highest standard of clean even in your machine clean enough for you yeah scrape load done Cascade Platinum Plus dare to Dish differently Southern loft is a unique home furnishing store offering furniture and decor in an inspiring atmosphere we carry brands like Lexington Ella Caracol and many more all with great solutions for your season of Life visit us today we are located in the heart of fville Arkansas on North College that is why Southern loft is a different kind of furniture store dreaming of owning an RV well now is the time to add a little Comfort to your Vacations by investing in your home away from home make your dream come true with Wheels RV the number one new RV dealer in Northwest Arkansas we carry Brands like Grand Design Brinkley Flag Staff No Boundaries and Vibe seek explore discover with Wheels RV find us 5 m west of i49 under the tauny toown water tower I know you you’re good for me so naturally and I can’t wait for that fresh Taste of richness you bring I like the way you make me feel Highlander knows that a good life is a collection of happy moments shared with family and friends make your moments more memorable with products that are wholesome and delicious [Music] naturally welcome back man what a great dish these are scallops now you know it’s a a mollusk they have a shell wrapped around it they have a little little hook right there that gets to hold it onto the shell they’ll come with those Sometimes some without this is a 10 to 12 count maybe a 10 to 15 count it’s just like shrimp the bigger the number the smaller the scallop the smaller the number the bigger the scallop so these are pretty good size they’ll Pro typically tend end at about a u8 to 10 so there’s eight to 10 of them a pound so that’s a pretty good size scallop and I’ve got my Skillet going over here I’m going to go ahead and just add a little bit of ghee to it uh I turned it down just a little bit cuz it’s good and hot and we want it that way when we get our scallops right in there so this is just a mixture of salt pepper gar garlic a little curry powder a little chili powder some paprika and that’s going to be our blackening spice for our scallops and all I’m going to do is just season these up real good cuz we got to get them going in that pan right away you see the smoke going on that pan right there we got to get these bad boys right in there and the trick with this because the scallops will you know they’ll get a crust on them on the side that you put down we want to kind of cook about half of them in at a time because we want to flip them over into the other half of the pan so that they’ll get that same crust on the other side so you’ll notice I’m putting these in half of the pan and listen they’re only a minute or two on each side so we really we don’t want to overcook them we want to get them in and out but we got to get them to get a good sear on this first side and we saving that half of that skillet for the flip now we also need to season this side like this just get right in there we’ll add a little more ghee my pair of tongs there now those are going to look good just a couple of minutes for side so I’m going to add a little bit more ghee just so it has that butter there to play with and I got to just tell you it smells so dang good in here man oh my gosh I love me some scallops I love shrimp hey I love steak I love lamb I fish whatever but these these are a delicacy SE to me and all we want is that beautiful crust right there so when we flip we’ll move it over to this hot side of the pan so it’ll get that same crust on the other side just like that look at that just move right over the other half that’s that crust bu we’re looking for right there and again these do not take very long and they’re going to go right on top of our risoto look at that right there that’s what I’m talking about now I have the other half of the pan that’s getting hot we’ve got that side browned and ready to go we’ve got these rest of these seasoned and ready to go by the time I get these in there these are going to be ready to come out so we’ll just go right in that crust is what we’re looking for right there I’m digging it get all of these in there we’re going to need them you’re feeding four people with this dish try not to Crow them too [Music] much I want to tell you that looks great look how beautiful that is when we get back you guys we’re going to put a great risoto together y’all stick around it’s going to be delicious oh my gosh make sure that your pan is really good and hot you notice I’ll only put scallops in half of the pan so when I turn them over they’ll get that crust on the bottom side [Music] 2 Bounty Mega roll four rolls in one so many people have a a real struggle to find their place in the world but you know I’ve helped thousands of people as a real estate and lifestyle expert as result of that I really understand the personalized nature and process of discovery man I I feel like I found a a really nice home here for sure well and that’s why I bring people inspiration that you provide so you can stimulate their hearts and Minds yes their stomachs as well I’m a stomach guy man me too contact me let’s spend some time exploring your hopes and dreams then I’ll go out and find it for you woo that was an awesome game if you’re looking for the best Chicago style pizza in the area you found it best pizza in town the best lunch special around games are always on and of course gano’s signature happiest hour for more information on our specials and events go to g. Pizza see you at gusanos [Music] hi I’m Jim cash the third owner of the Diamond Center I invite you to come visit us for all your jewelry needs including celebrations purchases repurposing or jewelry repairs the Diamond Center offers the largest selection of engagement rings in the area along with complete custom design for all those special occasions my family is legacy and jewelry goes back four generations we strive for excellent customer service Integrity in our pricing and jewelry of the very best quality and craftsmanship this is all back our exclusive free lifetime warranty come see us at the Diamond Center celebrating a Legacy of [Music] Love Like A so we’ll use this technique of filling the pan with half of the scallops we want to be able to turn them over into the other half of the pan we don’t want to burn them by doing too many at once this is beautiful I love how the pan just continues to work and we work half of it and we get that crust look at that that’s what you’re looking for look at that cooked many scallops in my day took a lot of learning how to do it right [Music] this is one of my favorite things it’s just such a buttery buttery mollusk man they’re so fluffy so light I just I love scallops so much again it’s a delicacy for me something I didn’t have until I was an adult I love these bad boys just add a little bit more ghee to our hot Skillet cook down our vegetables and then we’ll add our arboro rice so here’s our Boro rice all cooked all ready to go 19 minutes 20 minutes so 2 cups of chicken stock every 4 minutes and we’re done with it and it’s beautiful it turned out so great we are going to get rolling man we got to make the rest of it we want to put our scallops together with our rotto so we have a little bit of little bit of Maintenance to do I’ve got my butter going in the SK it we want to make sure that’s good and hot I’m using just like the tip ends of this asparagus and I’m going to add it right to my stock pot or my Skillet we want to get that cooking we’re going to turn that bad boy up and we’re also going to add that orange bell pepper that we cut up earlier going to be real nice color for our risotto the other thing we’re going to do is take some sundried tomatoes and just give them a little bit of a chop just a rough chop they’re going to absorb some of the liquid and kind of re uh reconstitute themselves inside the risoto so they’re going to be good and add some texture good flavor as well just get those rough chopped and then go right in just going to get this cooked down we really want to sweat down that that vegetable just a little bit and we’re going to season this with our mixture that we made earlier for our scallops salt pepper Curry chili powder garlic paprika just give it a good dusting and that has really stepped up the game in here I want you to know that right now we’re going to add right to that also some cut up mushrooms these are little baby bella mushrooms little baby portellas we add right to it and now you noticed also that I went to a nonstick skillet it’s really makes it a lot easier on the dish if you’re using a nonstick I mean you can toss it around if you need to whatever you got to do man I’m going to add some chicken stock about a/4 of a cup of stock just to give that some steam we’re going to need it also the liquid for our our boreo rice once we get it in but it’s going to help get these vegetables cooked down a lot quicker that’s going to be delicious we’re going to need these guys to also stick around y’all stay we’re going to add right to that real nice steam we’re at a boil we’re going to add about half of our our boreo rice just about half we’re going to let that absorb it’s about reconstituting so once you get the arboro rice cooked you’re making the risoto by adding a bunch of other stuff to it and then adding that Rice back in we’re also going to start hitting this with some heavy whipping [Music] cream and we’ll do about a/4 of a cup at a time we want to let it absorb and come to a bowl too we really want to get it hot that is looking so good right [Music] there we want to get this back to a boil and we can add just a little bit more of our cream we’re going to add a little bit more of our stock as well when we get back we’re going to show you an awesome dish man I can’t wait to show you what we got going on here about the dish tired of battling stubborn grease and grime new Mr Clean Ultra foamy Magic Eraser melts away stuck on messes with the cleaning power of dawn plus the scrubbing power of a Magic Eraser for a powerful clean that shines try new Mr Clean Ultra foamy Magic Eraser at Chef Brooks catering we take pride in our food and our service whether your event is large or small in home or on location our team of culinary Pros is ready to make make your event beautiful and delicious we do all things culinary give us a call or find Us online at Chef Brooks catering.com [Music] dreaming of owning an RV well now is the time to add a little Comfort to your Vacations by investing in your home away from home make your dream come true with Wheels RV the number one new RV dealer in Northwest Arkansas we carry Brands like Grand Design Brinkley Flagstaff No Boundaries and Vibe seek explore discover with Wheels RV find us 5 m west of i49 under the tauny toown water tower in I I know I’ve got you on you’re good for me so naturally and I can’t wait for that fresh Taste of richness you bring I like the way you make me feel Highlander knows that a good life is a collection of happy moments shared with family and friends make your moments more memorable with products that are wholesome and delicious naturally [Music] [Laughter] [Music] woo that was an awesome game if you’re looking for the best Chicago style pizza in the area you found it pizza and sound it’s the best lunch special around games are always on and of course Gano signature happiest hour for more information on our specials and events go to Gano Stop Pizza see you at [Music] ganos add some chicken stock and some cream and then some Parmesan cheese to make getting nice and creamy a little sticky oh so delicious oh my gosh it is going on in here I added just a little bit more cream right to it you can see how awesome it looks it’s really going to be a great great dish powder parmesan we want to add this right at the end to give it flavor just to give it a little sticky little cheesy and we’re going to save a little bit to put around our plate as well but we’re going to add that parmesan right in there and I’m going to turn that down just a hair and you can see how it’s just bound together it’s all come really together good and this is one of those dishes that people just I don’t know have been intimidated to try at home i’ I’ve talked to a lot of people how do you make risoto how is it easy how can you make it where it’s easy yes you can make it where it’s easy where it’s fun all these vegetables that you see in there can be any vegetable that you want them to be it’s just totally up to you now it’s got to be loose and you can see how when you put it down it just moves a little bit that’s what we want right there let’s grab our plate first thing I’m going to do do is add a little bit of Parmesan right on my plate then I’m going to take that now risoto and I’m going to take a nice portion of it and put it right in the middle of my plate maybe just off to the side a little bit couple of good spoonfuls and check this out we’ll take these beautiful guys right here and what we’ll do is add them right in I don’t know how many your family can eat if you’re my kid you can eat 10 of these bad boys but I’m going to just plate what I can a portion for me right there also going to do this take a little bit fresh parsley Italian par parsley just like this put a little right on the front of the plate with the cheese we’ll take some fresh micro greens go right over the top of that little bit of lemon zest that’s it oh my gosh how beautiful is that look at that d dish right there this my friends look at that scallop risoto oh that’s made with so much love it’s about the dish that’s what it’s all about it’s about that dish I told you it was your lucky day this is a great dish turned out so good you need to try it at home I’m telling you you need to try it at home the creaminess the scallops were just perfectly done beautiful crust on the outside I hope you’ll try this one for your family guys thank you so much like us and find us on all the social media platforms this is Steven Brooks y’all about the [Music] dish oh man look at my life 24 and so much more leaving on in a paradise that make me think of f love love