Our Trombetta Family Chardonnay Indindoli Vineyard Russian River really enhances the light lemon flavors of the risotto. The crispness of the wine plays well with tang of the lemon.
On a hot day I decided not to make the risotto and made this sauce instead. 4 tablespoons butter melted. Add 2 finely chopped shallots and cook until clear. Add 2 tablespoons Meyer Lemon juice and stir. Put thru a sieve and drizzle the sauce on the seared scallops resting on a bed of micro greens. YUM! And serve with the Trombetta Chardonnay Four Brothers Vineyard Sonoma Mountain- the bomb!
Bring broth to a simmer in a large sauce pan over heat. Melt the butter in a large heavy saucepan. Add chopped shallots and sauté until tender. Add rice and stir for a minute or so until it just starts to turn a tiny bit brown. Slowly add the hot broth a cup at a time stirring frequently until all the broth is absorbed. Add more broth and repeat the process until the rice is tender and a bit creamy. Stir in cheese, parsley, lemon juice and lemon peel. Season risotto with salt and pepper to taste. Serve on a warmed plate.
I like to serve this dish with a seared scallop as a first course. It works very well with TrombettaChardonnay, Gap’s Crown Vineyard.
One or more scallops per person
4 tablespoons butter
Juice from one large lemon
1 Tablespoon freshly chopped
Pat the scallops dry. Place in a bowl and pour the freshly squeezed juice from the lemon and toss. Pat the scallops dry again. Melt the butter on low heat in a large heavy bottomed frying pan. Add the scallops and gently up the heat to medium. When the scallops are almost all the way thru opaque remove them from the pan. Pour about ¾ of the butter and liquid out. Turn the heat up to just before smoking point and add the scallops back to give them a light brown sear.
Add a scoop of risotto on a warmed plate and off to the side place the scallop. Sprinkle with a bit of freshly chopped parsley for garnish.