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Preheat the oven to 300 degrees F (150 degrees C).
Wash and peel the
. Finely grate 1 of them, and slice the other thinly with a mandolin.
Meyer Lemon (1)
. Juice the lemon.
Garlic (2 cloves)
. Finely chop the
Yellow Onion (1)
and mince the
Fresh Chives (to taste)
Pecorino Romano Cheese (3/4 cup)
Rinse and pat the
dry with a paper towel. Season with
Salt (to taste)
Ground Black Pepper (to taste)
and place in the fridge until ready to cook.
Chicken Broth (4 cups)
in a pot over low heat. Place a stainless steel baking rack on top of a baking sheet. Spray it with cooking spray.
Toss the beets slices with
Olive Oil (1 tsp)
and a pinch of salt. Spread evenly on the baking rack and place into the oven to bake for about 20 minutes, or until the chips are cooked through and crispy.
Butter (3 Tbsp)
in a straight-sided pot over medium heat. Stir in the onions, garlic, and a pinch of salt. Cook for about 3 minutes, until the onions are soft and translucent.
Add in the
Arborio Rice (1 cup)
. Cook for a few minutes, stirring often, until the rice is toasty.
Immediately pour in the
Dry White Wine (1/2 cup)
and stir constantly until the wine is almost completely evaporated.
Pour in ¼ cup of stock at a time into the risotto, stirring often. Allow each ladle of liquid to cook into the rice before adding more liquid.
When you have about ½ cup of stock left, stir in 1/4 cup of grated beets and
Saffron Salt (to taste)
Incorporate the remaining liquid. Stir in the grated cheese, lemon juice, lemon zest, and orange zest. Taste and adjust seasonings as needed.
Pop a lid on the risotto and cut the heat off. Heat the
Grapeseed Oil (1 Tbsp)
in a heavy skillet over medium-high heat.
Cook the scallops for 1-2 minutes per side. Don’t disturb them as they cook! This will ensure they develop a nice crust on each side
To plate the dish, spread a cup of risotto on a plate, and top with 3 scallops. Garnish with fresh
Goat Cheese (1/2 cup)
Fresh Chives (to taste)
and beets chips.
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