• Warm the broth separately on the stove.
• In a wide pot on medium-low heat melt the butter. Continuously stir as the butter starts to bubble and foam. Stir for about 5-7 minutes until butter has turned brown and a nutty aroma is present.
• Once butter is browned add shallots, garlic, sage, and a 1/2 tsp of salt. Sweat and cook down for 3-5 minutes until fragrant and soft.
• Add arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent.
• Add the wine and stir. Cook for 2-3 minutes before adding the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking.
• Add more broth and repeat above steps.
• Once almost all the broth has been added (approx. 4 cups), but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth 1/4 cup at a time and cook down. Add the Parmesan cheese, salt to taste. Mix to incorporate. Serve immediately.

Seared Scallops

• Prep your scallops by drying them throughly with a paper towel and adding a generous sprinkle of salt right before cooking.
• In a frying pan over medium to high heat add 1-2 tbsp of olive oil, enough to coat the bottom of the pan. Once hot, add the scallops searing them on each side for 2-3 minutes.
• Remove from heat and serve on top of the risotto.