Ingredients
- 1 package ButcherBox scallops thawed
- 1 bunch kale de-stemmed and chopped
- 7 tablespoons extra virgin olive oil divided
- 9 cups vegetable broth warmed
- 4 cloves garlic peeled and minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 ½ cups shredded parmesan cheese
- Kosher salt
Instructions
- In a saucepan, bring 8 cups of salted water to a boil. Prepare a bowl of ice water. Add kale to boiling water until bright green, 1-2 minutes, immediately draining and plunging into ice water to preserve color and texture. Drain the ice bath once the kale is chilled, and return kale to the bowl. Stir in 2 tablespoons olive oil and a pinch of salt and blend with a hand blender. Set aside.
- In the same pot, heat vegetable stock. Meanwhile, add 3 tablespoons olive oil to a Dutch oven and heat over medium heat until glistening. Add garlic and stir until fragrant, about 3 minutes. Add rice and stir to coat in the oil and garlic. Stir in wine and allow to bubble until mostly evaporated. Lower heat and stir in 1 cup of warm vegetable broth. Continue slowly adding the broth, one cup at a time, as the rice absorbs it, slowly.
- When just two cups of stock remain, start the scallops. Pat dry with paper towels and season with salt and pepper. Heat remaining olive oil in a saute pan. Gently add scallops and don’t move, allowing to sear until golden brown, about three minutes. Keep an eye on the risotto and stir in stock as needed. Flip scallops and continue to cook for 2-3 minutes until golden brown on both sides. Transfer to a plate.
- Once all broth is absorbed by rice and it has a nice al dente, creamy texture (it may be a little soupy, that’s ok), stir in the kale mixture and cheese. Slice scallops in half. Plate risotto with scallops on top. Garnish with fresh pepper, if desired.
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