FAMILY RECIPE: Roasted Garlic and Carrot Risotto with Caramelized Scallops
Ingredients:
2 cups Carnaroli or Arborio Rice
5 cups Vegetable Stock or Water
1 cup Parmesan Cheese
Sea Salt
1 tsp Chopped Rosemary
4 oz Chopped Onion
1 oz Chopped Garlic
4 oz Olive Oil
2 oz Parmesan
1 Lemon cut in half
2 oz Arugula

Carrot Puree
8 oz Carrot cut into one-inch cut
6 Garlic Cloves
4 oz Olive Oil
1 qt Water

Method of Preparation:
In a one-gallon pot start with olive oil then add the garlic when light brown, add the carrot and the water. Bring to a simmer and cook until soft. Remove the carrots and garlic and put them into a blender. Blend until smooth remove and place to the side.

Heat an 8qt Pot. Add olive oil then onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Then add the 4 cups of Vegetable stock. Bring to a boil and put aside for 20 minutes.

When ready to serve to bring the 1 cup of water up to a boil add the rice and stir until tender than the carrot puree and parmesan. And last, add the rosemary. Salt and Pepper

Dry the scallops and season with salt. Drying them helps them get a nice brown color. I a very hot pan put the olive oil and then the scallops. Just brown each side.

To Plate in one bowl put risotto and place cold sour cream. For the child.

On a plate put risotto and the scallops on top. I like arugula with lemon salt and pepper.