Recipe #1

My Recipe of Risotto alla Parmigiana & Scallops Provencale w/ a Balsamic-Honey Reduction Sauce. 

Risotto alla Parmigiana

Stage 1

Ingredients
1 oz  Butter
0.5 fl oz  Vegetable Oil
0.5 oz  Onion, chopped fine
0.5 lb  Italian Arborio rice
0.75 qt  Chicken stock (Homemade or From Local Grocery Store)

Procedure

1. Heat the butter and oil in a large, straight-sided saute pan. Add the onion and saute until soft. Do Not Brown.
2. Add the rice and saute until well coated with the fat.
3. Using a 6-oz ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and almost dry. (If you have stock that is from your local grocery store, just grab a liquid measuring cup & pour 6-oz)
4. Add another ladle of stock and repeat procedure. Do Not Add More Than One Ladle of Stock At a Time.
5. Stop adding stock when the rice is tender but still firm. It should be very moist and creamy, but not runny. The cooking should take about 30 minutes.

Stage 2

Ingredients

0.5 oz  Butter

1.5 oz  Parmesan cheese, grated

to taste  Salt

Procedure

Remove from the heat and stir in the raw butter and parmesan cheese. Salt to taste.

Scallops Provencale

Ingredients

0.5 lb  Bay or sea scallops

0.5 fl oz  Olive oil

0.5 fl oz  Clarified butter

1 tsp  Finely chopped garlic

1/4 cup  Drained, chopped canned or fresh tomato

1 Tbsp  Chopped parsley

to taste Kosher salt & crushed peppercorns

Procedure

1. If you are using sea scallops and they are very large, cut them in halves or quarter. Dry the scallops with paper towels.
2. Heat the oil and butter in a large saute pan until it is very hot.
3. Place the scallops in the saute pan saute quickly. Shake the pan often to keep the scallops from sticking.
4. When the scallops are about half cooked, add the garlic. Continue to saute until the scallops are lightly browned.
5. Add the tomato and parsley and saute a few seconds, just enough to heat the tomato.
6. Add salt and cracked pepper to taste and serve immediately

I Hope You All Enjoy This Dish As Much As I Did!

<3 RaneeB.