INGREDIENTS
for the risotto:
- 1 tablespoon unsalted butter
- ½ medium yellow onion, diced
- 1 clove garlic, minced
- 1 cup arborio rice
- 3.5-4 cups stock
- ¾ cup evaporated milk or heavy cream
- ¼-1/2 cup grated parmesan cheese
- ¼ cup sour cream, mascarpone, or creme fraiche
- ½ lemon, zested
- salt and pepper, to taste
for the scallops:
- 1 pound scallops, muscle removed
- 3 tablespoons unsalted butter
- ½ lemon, juiced
- ½ cup white wine
- salt and pepper, to taste
