Collard greens risotto with scallops
Collard greens, long a staple of Southern-style cooking, go upscale in this dish from Sacramento chef Russell Michel.
Executive Chef Russell MichelMorgan's Restaurant
3 1/2 cups chicken stock
4 tbsp. olive oil, divided use
1 shallot, diced
1 clove garlic, minced
1 1/2 cups Arborio rice
1/2 cup chardonnay
2 bunches collard greens, washed, ribs removed, julienned
1 cup andouille sausage (cut in half lengthwise and
sliced 1/4-inch thick)
2 tbsp. butter, room temperature
1/2 cup grated Pecorino Romano
1 cup roasted corn kernels
Salt and black pepper, to taste
12 jumbo sea scallops
Heat chicken stock in a saucepan, allowing it to simmer for the risotto. In a separate saucepan, heat 2 tbsp. of the olive oil over medium heat. Add shallots and sauté for 4 minutes or until softened, stirring frequently. Add garlic and sauté until fragrant. Add rice, stirring to evenly coat grains with oil. Slowly pour in wine and cook until almost fully absorbed.
Reduce heat to medium-low. Add 1/3 of the hot stock to the rice, stirring continuously but gently. Add greens, allowing them to wilt while stock is absorbed into grains. Gently fold in sausage. Gradually add remaining stock, maintaining the stock above the surface of the grains until fully incorporated.
Fold in butter and cheese until fully incorporated. Gently fold in corn. Season with salt and pepper and let rest for 2 minutes before checking consistency. (Chef Michel suggests a moist, not wet consistency. If not moist, add small amounts of stock until desired consistency is achieved.)
While risotto is cooking, preheat a sauté pan over high heat with the remaining 2 tbsp. olive oil. Season scallops with salt and pepper. Place in pan when oil begins to smoke. Sauté for 1 1/2 minutes, then turn and cook an additional 1 1/2 minutes. Remove scallops from pan.
To serve, place risotto on a plate and top with scallops. Garnish as desired. (Chef Michel uses dinosaur kale and a microgreen called micro bulls blood.)