Yes you read that correctly...I said Fiancé or as I would like to call him...my Future Hubby (FH)! We got engaged on Friday in Napa after a LONG congested drive up. We went wine tasting at Round Pond and then drove around Lake Hennessey. It was SO romantic and I was totally surprised! I guess you can still get teary-eyed even after 4 and a half years when you finally hear those words.
Anyway, I wanted to make something romantic and gourmet to celebrate our engagement so I bought some HUGE scallops and served them over mushroom risotto. It was such an elegant dish but really simple to make. The scallops were just lightly breaded with seasoned Panko and then pan-fried. Below is the recipe for the mushroom risotto, which was really a lot easier than I thought. The entire meal maybe took about 30 minutes to make and SO totally worth it. I know my FH was impressed! :)
2 Tbsp olive oil
1 c sliced mushrooms
1/3 c chopped onion
1 c rice uncooked
1-1/2 c chicken broth
1/2 c milk
1 c parmesan cheese
1. Heat oil in saucepan on medium heat. Add mushrooms and onion. Cook and stir 5 minutes or until tender.
2. Stir in rice, water and broth. Bring to boil; cover. Reduce heat to low and add milk. Simmer 20 minutes or until rice is tender.
3. Stir in cheese right before serving.