Risotto with peas, scallops and basil oil recipe

Friday night we decided to try our hands at two things we'd never done before, scallops and risotto. After looking for recipes, we settled on one that included peas and basil oil. We found it here but the link seems to be broken now, so I've included the recipe we jotted down to make it with as it was very tasty. The photos will follow in another post. It turned out very well, Jerome cooked the scallops perfectly and the fresh peas we found were excellent. Fresh vegetables seem to be a big plus for cooking in California.

olive oil
1/2 vidalia onion, diced
2 c. arborio rice
2 c. white wine
4 c. chicken stock
1 c. peas
1 lb. scallops
1/4 c. basil, chopped

Make basil oil: In food processor, combine basil and about 1/4 c. olive oil. Blend well. Set aside.

1. Heat a little oil in a large skillet, over medium high heat. Add onion and cook until soft. Add rice. Stir until heated and almost translucent.

2. Add wine in 1/2 cup increments, stirring nearly constantly. When out of wine, switch to stock until rice is soft and creamy, and won’t absorb more liquid.. This process should take about a half hour. Stir in peas.

3. Heat a second pan over high heat. Dry scallops with a paper towel. When pan is very hot, add scalops. Cook about 3 minute on each side.

4. Arrange a portion of rice in a dish. Top with scallops. Dallop on about 1 T. of the Basil-oil mixture for each serving.