Reminiscing continued...

Like I stated in my last post, I was inspired to make some dishes that I was reluctant to prepare in the past.  After my trip to California, I was inspired to make a dish after feasting on Mr. Man's scallops and my risotto.  Here are my ingredients from Whole Foods Market:  scallops, chicken broth; not pictured, carnaroli rice, butternut squash, leeks...




First, I poured the whole container of chicken broth in a small pot on low-medium heat.  In a separate pot, I placed my peeled and chopped butternut squash in boiled water.  In a heavy saucepan, I added my chopped onion to a saucepan with butter and vegetable oil...




When the onions became translucent, I added uncooked carnaroli rice.  I understand that arborio rice is often used for risotto, but the short grains of carnaroli would suit this dish just fine.  With a wooden spoon, I made sure that the rice grains were coated with the oil and butter...





I sauteed the rice until there was a nice nutty aroma, making sure the rice DID NOT become toasted.  I added about a half a cup of slightly dry white wine, as well as my blended butternut squash and leeks...




After the rice absorbed the wine, I continually added ladles of hot chicken broth.  It's best that you continually stir and add hot broth to avoid scorching, and the risotto will soon have a creamy consistency.  I started to multi-task and began preparing these beautiful scallops.  I lightly added some salt and pepper to each side, and pan-seared each side with some leftover herb butter...





With a glass of Chardonnay close by and some grated parmesan cheese, I couldn't wait to eat my meal...




Of course, a little close-up...




I am not going to procrastinate with food again...it was delicious!!

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