Cooking Instructions

• In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. Add the parmesan and stir until incorporated. Salt + pepper to taste.
• Heat oil in nonstick skillet for seared scallops. Pat scallops dry, sprinkle with salt and add to pan. They should sizzle. After 2-3 minutes, flip each scallop over. Transfer to a paper towel lined plate.
• Heat oil over medium low heat for sautéed spinach. Add garlic, stir for a minute. Add the spinach or kale and stir until wilted.
• For brown butter, put a few tablespoons of butter in a clean skillet over medium heat and stir while watching closely. When it starts to look golden and foamy, remove from heat and drizzle over the risotto, scallops, and greens.