Ontario Tender Fruit : Recipe : Ontario Peach Risotto with Zesty Lemon Scallops

Ingredients

Garnish:
4 cups	chicken stock	1 L
2 tbsp	extra virgin olive oil, divided	30 mL
3	shallots, peeled and finely chopped	3
1	bulb fennel, finely chopped	1
2 cups	Carnaroli or Arborio rice	500 mL
1	lemon, juice and zest, divided	1
3	Ontario peaches, washed, peeled and cubed	3
4 tbsp	butter, chilled	60 mL
1/2 cup	grated Parmesan cheese	125 mL
	salt and pepper to taste
18	scallops, large	18
	Parmesan cheese, as desired
	fresh Basil

Directions

In a small sauce pan over medium heat, bring chicken stock to a simmer. Meanwhile, in a medium sauce pan, over medium heat add 1 tbsp (15 mL) olive oil, shallots and fennel; cook until soft and onions are translucent, about 3 minutes (do not brown). Add rice and toast for 1 minute. Add two ladles of simmering stock to rice and cook; stirring constantly (be sure to keep a strong simmer). When stock is almost absorbed continue to add more, about 1 to 2 ladles at a time, letting the stock be absorbed again before adding more. Cook until rice is tender and creamy in texture, about 15 to 18 minutes (you may have remaining stock – that’s okay). When rice is cooked, remove from heat and add half the lemon zest, peaches, butter and parmesan; continuing to stir until butter is melted. Season with salt and pepper.

Meanwhile, with a clean paper towel pat the scallops dry and season with remaining lemon zest and salt and pepper to taste. Heat remaining oil in large frying pan over medium-high heat, add the scallops and sear until preferred doneness, about three minutes per side. Deglaze the pan with lemon juice, scraping any brown bits from the pan.

Divide risotto evenly amongst 6 bowls, top with 3 scallops and spoon sauce from pan over scallops. Garnish with parmesan cheese and freshly chopped basil.

Suggested wine paring: Riesling from the Niagara Peninsula.