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Don’t buy<br />
for minors.<br />
You’re not doing<br />
them any favours.<br />
128 www.bcliquorstores.com<br />
www.bcliquorstores.com<br />
Risotto Three Ways from page 32 continued<br />
Preheat oven to 400 F (200 C). Place tomatoes, fennel and bok choy in mediumsize<br />
roasting pan, drizzle with 3 tbsp (45 ml) olive oil. Season with salt and pepper<br />
and roast in oven for 15 minutes and reserve for topping<br />
Over medium heat, put 2 tbsp (30 ml) olive oil in a medium sauce pan. Add<br />
onion, garlic and celery. Cook slowly for 15 minutes until soft and golden. Add<br />
to rice and stir to coat. Turn heat to high and add wine. Keep stirring until most<br />
wine has been absorbed by rice. Add stock gradually until just covering rice. Keep<br />
stirring until most liquid has been absorbed and then add more stock. Repeat until<br />
rice is tender, not mushy. Risotto should be creamy with small amount of liquid<br />
remaining. Remove rice from heat, add butter and cheese. To serve, place risotto<br />
in shallow bowls and top with roasted tomatoes, fennel and bok choy.<br />
PAIRS wITH<br />
FOLOnARI PInOT gRIgIO<br />
Italy $13.99 229542<br />
BODegAS LA mILAgROSA mILCAmPOS VInAS VIej<br />
Spain $17.99 602656<br />
RISOTTO AnD SeAReD SCALLOPS<br />
Serves 4<br />
2 tbsp (30 ml) olive oil<br />
1 cup (250 ml) onion, finely diced<br />
2 garlic cloves, minced<br />
½ cup (125 ml) celery, finely diced<br />
2 cups (500 ml) arborio rice<br />
¼ cup (50 ml) dry white wine<br />
4 cups (1 L) chicken stock, low sodium<br />
2 tbsp (30 ml) butter<br />
1½ cup (375 ml) parmesan cheese, freshly grated<br />
20 sea scallops, trimmed and patted dry<br />
1 tbsp (15 ml) olive oil, plus extra for drizzling<br />
salt<br />
1 lemon, quartered<br />
Szechuan peppercorns, freshly ground<br />
micro celery greens or daikon sprouts<br />
Over medium heat, put 2 tbsp (30 ml) olive oil in medium sauce pan. Add onion,<br />
garlic and celery. Cook slowly for 15 minutes. until soft and golden. Add rice to<br />
mix and stir to coat. Turn heat to high and add wine. Keep stirring until most<br />
wine has been absorbed by rice. Add stock gradually until just covering rice. Keep<br />
stirring until most liquid has been absorbed and then add more stock. Repeat until<br />
rice is tender, not mushy. Risotto should be creamy with small amount of liquid<br />
remaining. Then remove rice from heat, add butter and parmesan cheese.<br />
Heat cast iron grill pan or frying pan over high heat.<br />
Toss scallops with 1 tbsp (15 ml) olive oil and season lightly with salt. grill scallops<br />
for about a minute on each side. Once grilled, reserve scallops on a plate and<br />
drizzle with olive oil. Serve risotto in shallow bowls with scallops divided evenly<br />
over top. Squeeze some lemon juice over top, add freshly ground pepper and<br />
garnish liberally with micro greens.<br />
PAIRS wITH<br />
CôTeS DU RHône LOUIS BeRnARD<br />
France $14.49 589432
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