Gluten Free: White Wine Risotto & Seared Scallops
Living above a bakery, smelling French baked heaven every morning–that is my sad reality. Sad because I have an intense gluten-allergy.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Saucepan
- Wooden spoon
- Stove
- Paper towel
Ingredients
- 1 cup Arborio rice
- 1 shallot, finely chopped
- 2 cloves garlic, diced
- 1/2 cup white wine (Chardonnay works well)
- 1/2 pound fresh scallops (about 12 medium, remember they shrink as they cook)
- 1/2 freshly grated Parmesan
- Old Bay Seasoning
- 1/4 stick of butter
- 2 tbsp Olive Oil
- 4 cups fresh hot water or light stock
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