Recipes

Ingredients

For the Risotto:

• 2 cups Citarella Tomato Passata
• 2 pts. Citarella Vegetable Stock
• ¼ cup extra-virgin olive oil
• 1 large white onion, finely chopped
• 2 cloves garlic, chopped
• 2 cups Citarella Arborio Rice
• 1½ cups dry white wine
• 1 cup grated Parmesan cheese
• Sea salt and pepper, to taste
• Optional: roasted grape tomatoes and fresh snipped herbs

For the Scallops:

• 12 (1-1½ inch wide) raw sea scallops
• 2 Tbsp. extra-virgin olive oil
• Sea salt and pepper, to taste

Instructions

1. Prepare the risotto: Add the passata and stock to a medium pot. Heat and keep warm.
2. In a large, heavy-bottom pot, heat the oil on medium-high. Add the onions and cook about 4 minutes, or until translucent. Add the garlic and cook an additional 2-3 minutes; then add the rice and stir to coat. Pour in the wine and cook about 5 minutes until nearly dry.
3. Add one cup of stock mixture at a time, stirring into the rice until it’s absorbed before adding the next one. Cook about 20 minutes until the rice is creamy and tender, stirring frequently. Fold in the grated cheese and season with salt and pepper to taste. Garnish with roasted tomatoes and herbs, if using. Keep warm.
4. Cook the scallops: Preheat a large skillet on high.
5. Pat the scallops dry with paper towel and place in a large bowl. Coat with the oil.
6. When the skillet is hot, sear the scallops for 1-1½ minutes on each side. Season with salt and pepper and serve with the risotto.