April 2010 Weddings
April 2010 Siggy Challenge: Next Vacation Destination
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
**Rachel**
Would you be willing to post that scallop risotto recipe you mentioned on he Monday post? It sounds yummy!!
April 2010 Siggy Challenge: Next Vacation Destination
Re: **Rachel**
Of course!! It was very yummy
It's a Michael Symon recipe but with a few adaptations.
Serves 4
2 tablespoons olive oil
1 medium yellow onion, minced
2 garlic cloves, minced
1/2 cup diced prosciutto
1 cup Arborio rice
1 generous pinch saffron (didn't have any on hand, so I left it out)
1/2 cup dry white wine
3-4 cups chicken stock, warmed
1/2 pound bay scallops, or 1/2 pound sea scallops cut into 1/2-inch pieces
1/4 cup sliced fresh flat-leaf parsley leaves
1 tablespoon chopped thyme
1 tablespoon unsalted butter
2 tablespoons grated Parmesan
Heat the olive oil in a 4-quart saucepan over medium heat. Add the onion and sweat it for 2 minutes. Add the garlic and sweat it for 2 minutes more. Add the prosciutto and cook it until it crisps, about 1 minute. Add the rice and let it toast slightly in the hot fat, about 1 minute, stirring with a wooden spoon.
Reduce the heat to med-low, add the saffron and wine, and stir continuously until most of the wine has cooked off. Add 1 cup of the stock and stir continuously until the liquid has cooked off, about 3 minutes. It should be at a high simmer but NOT a boil...if it starts to boil you will cook the rice and it won't work right. I had to adjust the temp up and down continously to get the right temp. Continue to add stock in 1/4-cup increments until the rice is tender and the risotto is creamy.
Add the scallops and continue to stir for 2 minutes, or until the scallops are heated through. Remove the pan from the heat and stir in the thyme, parsley, butter, and cheese and serve immediately
April 2010 Siggy Challenge: Next Vacation Destination
ummmmm........ I'm not sure that I know how to do that. Anybody?
April 2010 Siggy Challenge: Next Vacation Destination