Oven Baked Risotto( Everyday food)...

If you want perfect risotto everytime, try this method. I've been making risotto this way for awhile and while its not as rich and creamy as the long time stirred method, its still very good. You start by sauteing shallots and arborio in some evoo, deglaze with white wine, add some stock and water and bake for 25 minutes. Then, you stir in another half cup stock, and finish with butter and parmesean.

I also bought some super jumbo scallops. I got 8 for $13.00 and change. I seared them off, but they werent cooking thru so I added some wine and stock and chopped asparagus and let them steam.

Simple and delicious.