Ingredients
For risotto
- 1 1/4 cups diced (1/4 inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins)
- 2 cups chicken stock
- 2 cups water
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 3/4 cup Arborio rice
- 1 oz grated Parmigiano-Reggiano (1/3 cup)
- 1 tablespoon unsalted butter
For scallops
- 20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
- 1 1/2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons thinly sliced fresh sage
- 2 tablespoons white truffle oil
Description
Active Time: 1 Hr Start To Finish: 1 Hr
Epicurious
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