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It was fairly simple…the biggest talent you must have for making risotto is patience.

Does anyone watch any of the reality food shows? I don’t watch as many as one might think, but I will admit for several years I was a Hell’s Kitchen junkie! There’s just something about that Gordon Ramsey y’all.

I watched the show religiously for several seasons. I loved watching the contestant chefs scrambling in the kitchen. Some were cut, some were burned, all were verbally abused and some just completely forgot how to cook! After watching all of Chef Ramsey’s antics, and watching tons of recipes being prepared, I developed a particular interest in risotto.

Watching these shows sometimes come with a price. The price I paid was an intense fear of making risotto. I could just hear Chef Ramsey in the background calling me an imbecile (among other much worse names), yelling that my risotto was too dry or too wet, overcooked or under cooked, not enough salt or too much seasoning. I had risotto on my menu for several months before I was brave enough to attempt it.

Then, we I finally did attempt, I realized there was nothing to be afraid of at all! It was fairly easy and the biggest talent you must have for risotto is patience. Now, I teach others to make risotto in my culinary classes. Take THAT Chef Ramsey!


Mushroom & White Truffle Oil Risotto with Pan Seared Scallops

  • 8 cups chicken stock
  • 2 cups Arborio rice
  • 1 cup white wine
  • 1/2 cup Parmesan cheese
  • 3 tbsp. good olive oil
  • 1/4 stick butter + 1/4 stick butter
  • 1 small onion, diced
  • 1 bunch green onions, diced
  • 3 cloves garlic, minced
  • 1 pound mixed or wild mushrooms, sliced
  • 1 1/2 tbsp truffle oil
  • 2 tbsp. Thyme leaves
  • 4 or 5 leaves, fresh Sage, chopped
  • 1/2 bunch flat leaf Parsley, chopped
  • 8 large sea scallops
  • 1 tbsp. good olive oil
  • salt & pepper to taste

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Heat chicken stock in small pot. Keep on lowest heat or the “warm” setting.

Add 1/4 stick butter, onion, garlic, mushrooms, sale, pepper and fresh herbs to a skillet. Saute about 5 minutes or until onions and mushrooms are cooked. Transfer to a bowl and keep warm. Wipe out skillet.

Add remaining butter to skillet. Add rice and stir until coated and opaque for 1 to 2 minutes. Stir in wine. Allow to cook until wine has almost evaporated. Reduce heat to medium, and begin adding warm stock, one cup at a time, allowing rice to absorb each cup before adding the next. Stir continuously. (Here’s where the patience comes in.) This cannot be rushed. Watch closely as you want the rice to remain firm and cooked, but not mushy.

Stir in Parmesan cheese, then truffle oil. Add vegetables.

Coat a second skillet with olive oil on medium high heat. Pat scallops completely dry with paper towel and very lightly sprinkle with sea salt. Just before the oil reaches smoke point, add scallops. Do not move the scallops. After two minutes check to see if the edges of the scallops have started to form a crust. Once the crust is golden brown, flip the scallops and allow to cook for 30 seconds. Serve crust side up over risotto. Drizzle with extra truffle oil, and sprinkle with additional Parsley.


Life is too short to eat ugly food y’all.

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