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Ingredients
  • subheading: CHAMPAGNE RISOTTO:
  • 6 cups chicken or vegetable stock
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • 1 ½ cups arborio rice
  • ¾ cup dry champagne, sparkling wine or white wine
  • 4 tablespoons unsalted butter
  • ¾ cup freshly grated parmesan cheese
  • subheading: HERB BROWN BUTTER SCALLOPS:
  • 3 tablespoons unsalted butter
  • 1 ½ pounds scallops
  • kosher salt and pepper
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
Steps
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