Scallop and Snow Pea Risotto Recipe
There are two main ways of making risotto. They are amusingly referred to as "married" or "just dating." Just dating means that when you add the stock, you can step away for a second to do some other task in the kitchen, and as such it is more commonly seen in restaurants. The married method means you are basically constantly there with the risotto, stirring it constantly to ensure that it's not getting crispy and dried out on the bottom. It is also said that the constant stirring helps the starches in the rice break down a little and add to the creamy texture of the dish. You want to use a stainless steel pan for this, and ideally a wooden or bamboo stirrer.
Risotto can be flavoured in so many ways. We had some gorgeous bay scallops from our local seafood supplier, so we decided to make a scallop and snow pea risotto. We also got our hands on some stunning foraged chanterelle mushrooms, which we added in. You can cook the scallops and snow peas in the risotto, but it can be tricky to get the timing right and know when to add each individual part so that they're all cooked and not overdone at the end of it all. For this reason, we recommend getting those scallops mostly cooked prior to adding them to your risotto. And of course, you want a little bit of colour on the mushrooms, so fry them in butter before you add them to the dish.
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When I first introduced my US hubby to peameal bacon (real Canadian bacon, not just ham), he thought it would be amazing to cube, dredge in flour, lightly fry, then add to risotto with snow peas.
And it was amazing 