can anyone tell me how to make a Risotto!!!!!....
Nicole

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From: Angel Luvs Tags <[EMAIL PROTECTED]>
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Sent: Saturday, December 8, 2007 9:40:32 AM
Subject: [RecipesAndMore] Risotto Cakes with Cumin Seared Scallops and Tomato 
Cilantro Drizzle


Risotto Cakes with Cumin Seared  Scallops and Tomato Cilantro Drizzle
This Hor d*Å"uvre is impressive and easy to make. It's a great way to
use up leftover risotto. And with a few exceptions, most of ingredients
are staples found in your pantry. 

Ingredients Risotto Cakes2 cups risotto, cooked and cooled1 large egg
lightly beaten1/2 cup all-purpose flour1/2 cup corn meal4 tbs. olive
oilCumin Seared Scallops12 large scallops (size of a quarter)2 tsp.
ground cumin1/4 tsp. garlic powder1/4 tsp. salta dash of red pepper4
tbs. butterTomato Cilantro Drizzle1 cup Stonyfield Farm fat free plain
yogurt1/4 cup citrus vinaigrette (Newman's lime vinaigrette works well)1
medium size tomato, seeded and finely diced1 tsp. ground cumin 
3 tablespoons cilantro, finely choppedDirectionsPreheat oven to 350. 
Risotto Cakes
Form small cakes the size of a quarter about ¾ "tall from risotto.
Dredge in all-purpose flour, dip in egg wash and dredge in cornmeal.
Melt 2 tablespoons butter in sauté pan. Sauté rice cakes over
medium heat until brown on both sides. Set aside on baking sheet. 
Seared Scallops 
Combine dry spices (cumin, garlic powder, salt, and red pepper) in
medium bowl. Press scallops into dry spices until both sides are covered
with mixture. Melt 2 tablespoons of butter in saucepan. Make sure pan is
hot before you add scallops and sear on both sides for 2 minutes. Place
scallops on baking sheet. (you can put scallops and risotto cake on same
sheet pan) Bake scallops and risotto cakes for 3 minutes. 

May the spirit of Christmas bring you peace,
"From my home to yours"~                    MerryChristmas~
Angelique~                          



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