Sunset Campari Risotto
with Seared Scallops
15 Sunset Campari tomatoes
7 shallots, finely diced
2 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
6 basil stems, tied together
RISO T TO
3 cups chicken stock
2 tablespoons butter
3 shallots, finely diced
1 cup Arborio rice
1 cup white wine
Salt and pepper
1/4 cup mascarpone cheese
1/3 cup grated Parmesan cheese
6 Sunset Campari tomatoes, chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
6 good-sized bay scallops (optional)
3 tablespoons canola oil (optional)
Lemon juice (optional)
To prepare the jam, slice an X on the top of each tomato and cut out the stem end.
Drop tomatoes in boiling water for 1 minute. Remove and chill in a bowl of ice water.
Peel and halve, squeezing out the seeds; roughly chop.
In a shallow pot, sauté shallots and garlic in olive oil over medium-low heat until they
start to soften. Stir in tomatoes and basil stems. Cook at low simmer until thick and
jamlike. Remove from the heat.
To prepare the risotto, warm stock over medium heat; keep warm.
In another pot, melt butter over medium to medium-high heat. Stir in shallots and
rice; cook for 1 minute. Pour in wine and cook, stirring, until absorbed. Ladle in warm
stock to cover and stir. Adjust heat so the rice is cooking at a low simmer. When stock
is absorbed, ladle in more and continue stirring. Repeat the process until the rice is
loose and creamy, about 20 minutes in total; remove from the heat.
Season to taste with salt and pepper. Remove basil stems, then stir in tomato jam,
mascarpone, Parmesan, chopped tomatoes and herbs.
Season scallops with salt and pepper to taste. Heat canola oil in a sauté pan over
medium-high heat. Add scallops and sear. Reduce the heat to medium and cook to
taste. Squeeze a little lemon juice over the scallops and serve on top of the risotto.
Makes 6 servings.