A simple summer feast which made my heart swell. You know... sometimes when you cook something that is beautiful as well as drop dead delicious. Just make a risotto by finely chopping one or two onions with a few cloves of garlic sliced finely into shreds. Cover the bottom of a large frying pan with about one centimetre of oil and fry these for a minute or so. Then add enough arborio or carnaroli rice to feed all the people you want to feed, I always estimate half a teacup per person. Let the hot oil coat the rice for another minute then add a cupful of chicken or vegetable stock and let the rice slowly cook on a low to moderate heat until it has soaked up the liquid. Add some wine if you've got some handy, I tried a sweet wine from the Loire - Coteaux du Layon - strangely that worked... or maybe champagne! Cook for approximately twenty minutes or until the rice is cooked to al dente perfection adding more liquid as necessary. Throw in some herbs of your choice, I had chives and parsley and grated some parmesan in at the end. For the scallops... due to fortune smiling upon me, I found a bag of frozen scallops in the freezer fancy! The secret I've been told, is to thaw them in fresh milk for a few hours which worked well. Cook quickly on a high heat maybe one minute each side with melted butter and garlic, adding cream and spring onions at the last minute. Serve piled high with garlic cream drizzled and spilling over onto a bed of risotto. And that is all you need.
sometimes it happens that some stories have a strange opening
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