Perfect Fall Dish: Butternut Squash Risotto with Fresh Maine Sea Scallop / Cooking with Keith

Welcome back to Cooking with Keith! In today's episode, Chef Keith takes you on a culinary journey through the creation of a delightful Butternut Squash Scallop Risotto. Using only the freshest Maine Sea Scallops and organic vegetables, Chef Keith demonstrates how to prepare a rich and creamy risotto that’s sure to impress.

Episode Highlights:

Learn to make a light, flavorful vegetable stock perfect for this dish.
Discover Chef Keith’s tips for safely prepping and cooking butternut squash to enhance the risotto’s texture.
Master the art of searing scallops to golden perfection.
Follow step-by-step instructions to create a risotto that's creamy, colorful, and full of flavor.
Chef Keith emphasizes using organic ingredients wherever possible, offering a cleaner and healthier approach to your cooking. Whether you’re an experienced cook or just starting, this episode will guide you through the process with ease, ensuring you can recreate this restaurant-quality dish at home.

Don’t forget to like, subscribe, and share this video with your friends. Let’s get cooking!

Ingredients You'll Need:

Fresh Maine Sea Scallops
Butternut Squash
Carnaroli or Arborio Rice
Homemade Vegetable Stock (onion, white peppercorns, parsley, thyme, tomato, carrots, mushrooms)
White Wine (Pinot Grigio recommended)
Extra Virgin Olive Oil
Shallots
Butter
Grated Parmesan Cheese
Avocado Oil for searing scallops
Salt and freshly ground white pepper to taste
Cooking Time: Approximately 1 hour

Servings: 2

Links:
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https://valeriarestaurant.com

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🎥 Chef: Keith Kuhn
🎥 Videographer: Ben Roberts
🎥 Produced by: RW Medias
https://www.rwmedias.com