It’s hard to believe that we may have found a couple who loves food as much as we do. Alanna and Andrew are foodies and a truly take pleasure in trying different foods and checking out new restaurants. These two first met at a restaurant during restaurant week in DC. Their first date was to a great little restaurant in Alexandria, VA where they walked around the harbor after dinner.
This past weekend Marc and I visited one of our favorite restaurants in St. Charles, Francesca’s on the River. Since Alanna’s and Andrew’s favorite cuisine is Italian, we took a little inspiration from some of our favorite Italian dishes on the menu at Francesca’s. One of my all-time favorite Italian dishes is risotto. Marc makes a delicious creamy parmesan risotto and I was excited to share this recipe. We paired this with some perfectly cooked pan seared sea scallops which makes for a truly tasty meal.
We hope you enjoy this recipe and look forward to capturing your wedding day this Sunday!
Creamy Parmesan Risotto
1 tbs olive oil
1 tbs butter
1 chopped shallot
1 clove chopped garlic
1 cup Arborio rice
2 1/2 cups chicken broth (room temperature)
1/2 cup dry white wine (room temperature)
1/2 cup fresh grated parmesan
Warm olive oil in deep pan, add butter and melt. Add shallot and garlic cook until tender. Add 1 cup Arborio rice and sautee for 2-3 minutes. Slowly add the chicken broth 1/4 cup at a time. Make sure the broth is completely absorbed before adding more. Add the wine when you are out of broth. Finally add the parmesan, stir until nice and creamy.
Pan Seared Sea Scallops
2 tbs olive oil
1 tbs butter
8 sea scallops
1/4 cup capers
1/2 cup white wine
In cast iron pan add olive oil and butter. Let this get very hot before adding washed and dried sea scallops. Cook approximately 2 minutes each side. Remove scallops. Add capers and wine to hot pan, allow to reduce.
Paired with Kris Pinot Grigio