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Paella-Tasting Risotto with Brown Butter Scallops
Ingredients
  • subheading: PAELLA-TASTING RISOTTO:
  • note: 1 tablespoon olive oil
  • ½ yellow onion, peeled and minced
  • 1 to mato, peeled and diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • Salt
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground turmeric
  • Pinch of saffron
  • 1 ½ cups risotto rice, like arborio or carnoli
  • ¼ cup white wine, optional
  • 4 to 4 ½ cups water, vegetable or chicken broth
  • subheading: BROWN BUTTERSCALLOPS:
  • 1 to 2 teaspoons of oil
  • ½ pound scallops, about 6 to 8
  • Salt
  • 2 tablespoons unsalted butter, cubed
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