Cooking Instructions

1. Using a large sauté pan, sauté onions with the garlic and Italian seasonings in Filippo Berio Olive Oil. When onions have browned, remove with a slotted spoon and set aside, leaving the drippings in the pan. Stir in the rice and cook until translucent (this will take 7-10 minutes), stirring constantly to keep rice from sticking.
2. Return the sautéed onions to the pot and stir in 1 cup of dry white wine. Once the wine has evaporated completely, add a ladle of simmering lobster broth; stir until the liquid is absorbed, because if the grains get too dry they will flake.
3. Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage. At this point, stir in 3 tablespoons of Filippo Berio Olive Oil and the grated Parmesan cheese, cover the risotto, and turn off the flame. Let sit, covered, for two to three minutes, before serving.
4. Heat a sauté pan with enough Filippo Berio Olive Oil to coat the pan. Once the pan is smoking hot, place the seasoned sea scallops in the pan and sear each side about 2 to 3 minutes until nice and golden brown. When done, place on paper towel.
5. Meanwhile, dice the plum tomatoes, red onion and fresh basil and mix with Filippo Berio Extra Virgin Olive Oil, sea salt and pepper to taste. Toast some Italian bread and place mixture on top. Sprinkle with fresh herbs.
6. To make the orange olive oil vinaigrette, combine the frozen orange juice concentrate, Filippo Berio Olive Oil and orange juice in a mixing bowl, slowly adding all the ingredients to form the emulsion, adding sea salt and pepper to taste.
7. To plate, place the risotto in the center of plate (or in a mold if you have one) and pour the orange olive oil vinaigrette around the plate. Place the seared sea scallops on the orange olive oil vinaigrette and garnish with the bruschetta.