Most recipes in Thomas Keller’s “Ad Hoc at Home” are simple and the one for scallops is probably one of the shortest, but it uses a technique I probably never would’ve thought about. First the scallops, largest specimens I could find, are brined for about 10 minutes. After a rinse and a pat in paperContinue reading “Scallops, Meyer Lemon Risotto and Parsley Oil”
Tag Archives: Risotto
VDP: Summer Risotto with Pesto and Ricotta
Saturday, July 26, 2008 This is the first risotto I made without using chicken stock. Instead if the customary butter in there I also used olive oil. The result was quiet good, but I did miss the goodness of a rich stock in there. Instead, I used some fresh vegetable stock to cook the risotto.Continue reading “VDP: Summer Risotto with Pesto and Ricotta”
