0504 Michael Symon’s Risotto with Bay Scallops

Tonight’s dinner was brought to you entirely by Shane. Shane, who tried to come rescue me when I was totally sacked out from a lousy run. Shane, who volunteered to make dinner when I just wanted a nap. Shane, who stood at the stove stirring the risotto for NINETY MINUTES – much longer than the recipe required – until the rice cooked down to a velvet texture.

This is the second Michael Symon recipe we’ve made, and the second one that has had serious problems, specifically with the order and the length of time for certain aspects. With the macaroni and cheese, the instructions state to start making the sauce while the water comes to a boil. It takes about 5-10 minutes for water to boil on our stove, but the sauce took upwards of half an hour. With the risotto, the instructions said that it should take about 3 minutes for each cup of liquid to be absorbed. It took more like 30 minutes per cup. Did Symon forget a zero? Or does he work in some kind of bionic kitchen that can reduce a cup of liquid in 3 minutes?

And how exactly does warm-ish velvety rice cook half a pound of scallops? We were both a little skeezed out by this particular part of the recipe, so Shane quickly browned the scallops in a little butter and olive oil, then combined them with the lovely prosciutto-filled risotto – and oh, it was lovely. Lovely and delicious, warm with a fresh crispness from the Italian parsley sprinkled over the top. Definitely not a weeknight dinner, though.

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