Fennel, Mushroom and Asparagus Risotto with Bacon Seared Scallops

Fennel-Mushroom-Asparagus Risotto

Ingredients

• 5 cups chicken stock
• 1 cup white wine
• 1 cup sliced fresh mushrooms, such as shiitake, oyster, morel, or porcini
• 1 cup sliced fennel bulb
• 1/4 cup onion
• 3 tablespoons of butter
• 2/3 cup Arborio or medium-grain rice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1.5 cups cooked asparagus spears,* cut into 1-inch pieces
• 1/3 cup thinly sliced green onion
• 1 tablespoon snipped fennel leaves
• 1 Tblsp lemon zest
• 1/2 cup parmesan cheese
• chopped Fennel leaves

Directions

Makes 4 servings.

1.  Cut asparagus into 1 inch pieces, boil in salted water until cooked – should still have a bit of a snap to them.  Drain, set aside.

2. In a medium saucepan melt butter  cook mushrooms, sliced fennel bulb, white onion until onions are translucent.

3. Stir in uncooked Arborio rice. Cook and stir until rice is translucent – do not let rice and vegetables get browned

4. Carefully stir chicken stock and wine, salt, and pepper. Bring to boiling; reduce heat to low. Cover and simmer for 20 minutes (do not lift cover).

5. Remove from heat. Stir in asparagus, parmesan cheese and green onion until heated through. Add salt and pepper to taste.

6. Let stand, covered, for 5 minutes. The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little half and half or cream to reach the desired consistency.

Bacon Seared Scallops

Directions

Step 1:   Fry bacon, transfer to paper towel to drain and hold aside

Step 2:  Drain excess bacon fat, leaving a thin coat on bottom of pan.

Step 3:  Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste.  Cook until golden brown and opaque, about 2 minutes per side. (Do not over cook) Transfer scallops to the serving dish

Step 4:  Add shallots to pan with cooked grease. (If not enough grease, add a TBSP butter.) When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes.

Step 5:  Stir butter into mixture, and pour over scallops; top with bacon pieces.

*adapted from http://www.MarthaStewart.com