SCALLOP & ASPARAGUS RISOTTO

 -11

Chicken stock, white wine, Parmesan cheese

-Preparation: 

Arborio rice is cooked in a broth of 

  white wine

  chicken stock and 

  Parmesan cheese to creamy consistency, 

then MIXED with PAN-SEARED scallops along with COOKED, DICED pieces of asparagus.

-What makes a risotto, a risotto? 

The kind of rice useD and the creamy texture that results from the cooking process. Specifically, the Arborio rice variety, which is high in starch content, has the ability to absorb liquids and to release the starch, which accounts for the creaminess, despite the total absence of any cream.

-Served: HOT in a 12 oz. soup bowl