Quince's Wild Nettle Risotto with Porcini Mushrooms, White Asparagus & Sea Scallops - Peay Vineyards

Name: Quince's Wild Nettle Risotto with Porcini Mushrooms, White Asparagus & Sea Scallops - Peay Vineyards
Ingredients: 1 quart wild nettles, stems removed; 8 T unsalted butter; 2 cups porcini mushrooms, slice thinly; 1 lb white asparagus; 1 ½ cups minced leek, white only; 1 3/4 cup Aquarello Carnaroli rice; 1/3 cup white wine; 2 quarts vegetable or chicken stock; salt; 4 T unsalted butter; 2/3 cup grated Parmigiano Reggiano; 1 lb sea scallops, sliced into thin rounds and made into rosettes on parchment paper

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Chef/Owner Mike Tusk of Quince is a quiet, smart, force in the kitchen. I first got to know Mike when we teamed up for a cooking demonstration and wine dinner a

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Ingredients

1 quart wild nettles, stems removed
8 T unsalted butter
2 cups porcini mushrooms, slice thinly
1 lb white asparagus
1 ½ cups minced leek, white only
1 3/4 cup Aquarello Carnaroli rice
1/3 cup white wine
2 quarts vegetable or chicken stock
salt
4 T unsalted butter
2/3 cup grated Parmigiano Reggiano
1 lb sea scallops, sliced into thin rounds and made into rosettes on parchment paper