Sweet Corn Risotto with Chili Dusted Scallops

We asked what you wanted on our Facebook page last week, and we got a clear answer. A big hello to Lorie who said:

"Risotto with mozzarella and scallops or prosciutto? I had this amazing lunch @ a restaurant that closed, and despite many attempts to recreate the stringy melted cheese/rice phenomenon - total failure."`

Who doesn't love a girl who knows what she wants?! We put our heads together to come up with a risotto that will turn that total failure into a rousing success. You want a cheesy, melty risotto? You got it! We had scallops on-hand, but feel free to substitute shrimp, or whatever suits you! Feeling naughty? Wrap those shrimp in thin strips of bacon and grill until crisp. This blog is about the risotto, the topping possibilities are endless.

Let's begin by demystifying risotto: It's just rice, toasted and cooked slowly to absorb water, then stirred with cheese. Adding liquid a half-cup at a time ensures that the rice only gets as much liquid as it needs without over-saturation. Add broth, stir, keep simmering, and taste, taste, taste. If you feel you only need a splash more, then just add a splash! Trust your taste-buds.

There are TWO key parts to any cooking endeavor:

1. Read the recipe. From start to finish even before buying your ingredients. Check if you can substitute what you have on hand. Make sure you have all the tools! How long will it take?
   
2. Mise en place. Prepare all ingredients and have them on the counter with all required utensils/tools. Preparedness prevents last minute chopping or diversion of your attention hunting for the right tool.

Serves 4
INGREDIENTS:

• 1 Tbsp butter
• 3 cloves garlic, minced
• 1/2 small onion, diced
• 1/2 tsp ground cumin
• 1 cup Arborio rice (Italian rice meant specifically for Risotto)
• 2 ears fresh corn, kernels sliced off cob (or you can use a generous 1-2 cups frozen corn)
• Roughly 2 cups chicken broth
• 1/2 tsp salt
• ground pepper
• 1 Tbsp olive oil
• 16 large scallops, patted dry
• chili powder
• 1 jar roasted bell peppers, packed in water (all red or mixed red and yellow is fine!)
• 1/2 cup cubed or grated pepper Monterrey jack cheese
• 1/4 cup minced cilantro
• 1/2 jalapeno sliced into thin rounds

DIRECTIONS:

1. Puree jar of bell peppers in a blender, food processor or Magic Bullet (perfect size!)
2. Pour puree into a small pan and set over low to warm.
3. Melt 1 Tbsp butter in medium pot over medium heat.
4. Add onion, garlic and cumin and saute until fragrant 2 minutes.
5. Add rice and stir, toasting gently about 1 minute.
6. Add corn and 1 cup chicken broth. Stir to combine. Bring to a gentle boil (raising heat if necessary). Once boiling, reduce heat to a nice simmer.
7. Stir the rice frequently, watching as the rice soaks up the liquid. When the liquid is almost gone, add in 1/2 cup broth. Continue to gently stir. Continue adding liquid 1/2 cup at a time until the rice tastes mostly done, tender and creamy. Season with salt and pepper. You can continue to add a little liquid in to keep the rice from drying out. Reduce heat to low. This whole process will take about 20-25 minutes.
8. Meanwhile dust scallops with chili powder and set aside. (If doing shrimp, wrap with bacon and dust with chili powder, place on preheated grill and cook until opaque - 5 minutes).
9. Heat large frying pan with 1 Tbsp oil over high heat. Swirl to coat the whole pan. Place scallops in pan and sear for 2-3 minutes. Do not move, until you flip them! 
10. Flip scallops and sear an additional 2-3 minutes. Add jalapeno slices to pan to crisp. Remove scallops and jalapenos to plate.
11. Stir cheese into rice to melt.
12. Plate risotto, surround with roasted pepper sauce, top with scallops, cilantro and jalapeno crisps.