Trevor Morris at Trevioli invited Ledger-Enquirer reporter Sundi Rose into the kitchen at The Rapids and taught here how to make risotto and scallops. Sundi says it’s not as hard as it sounds.
Here’s how it went.
hey so today we are making risoto from scratch no oil or anything not yet justra y you can move it around a little bit you got your thing you’re going to take some fresh herbs right all right so never discount fresh herbs they are a game Shake just throw it in yeah just throw it in like that we’re going to fck it out later there you go all right now we’re going to hit it with a little bit of butter just like that going to add a little bit of garlic and shallot or you can use garlic and onion um and the the key here is to do this long enough to not burn your garlic a little bit of wine in there right now you’re going to take your proprietary chicken stock secret sa so now what you’re doing is you just let that all so good all of that flavor of the chicken stock it’s going into the rice uh the uh the herbs and they’re just soaking it all way we’re going to push these out of the way okay right and just let them do their thing you got this pan and you got butter you’re going to Brown the butter right if you throw your scallops in too early they’re not going to Brown like you want so we’re going to get it brown how do you know right there that’s perfect all your butter is G it’s not making a lot of noise six scallet your pans got to be hot enough to support the coldness that you’re putting in and so you put him in there and you do nothing just watch them those it in the Seven’s on 75 375 how long for this you think how seven 7 8 minutes at this point you can go ahead and pull out your you you’ve sucked all the little flavor out of your we got all we’re going to get out of this this is Rosemary this is um time time and you’ll see of them in Italy where they just go I know I’m so afraid of this no it’s just going to flip right over all right I got a little one I got a get it to that alente point right that’s where it should be okay that feels El Dente so at this point we’re going to throw some fresh spinach in oh with spinach yeah we we serve spinach uh with with scallops and we’re still on full Heat you’ve been blasting the heat the whole time yeah [Applause] just yep just like that and then we’re going to take a little cream this is just fresh 35% cream now you’re talking oh look is this cheese yes this is a Parmesan Rano blend finally proprietary two bucks that seems kind of thick for for pability oh no there it goes yeah there we go holy canoli haran yeah duh and then your scallop should just be a soft little soft fluffy clouds right when they just melt in your mouth