Risotto with Oregano and Brown Butter Scallops

1. In a saucepan bring chicken stock and wine to a simmer and keep warm. Place saffron in a small dish and add ½ cup of the warm stock. Stir and let steep.
2. Heat oil in large saucepan; add oregano sprigs. Gently sauté until slightly darker but not crispy and crunchy. Remove sprigs and set aside on paper towel.
3. Next sauté the shallot until translucent. Add rice stirring to coat with oil and cook for 4 minutes. Do not let it brown.
4. When “stirring” risotto, move the spatula in a back and forth motion rather than circular. Add ½ cup warm chicken/wine stock and stir gently until rice starts to thicken and stock nearly all absorbed.
5. Continue until rice cooked and all of stock is added ½ cup at a time. Cooking time about 40 minutes.
6. Add ½ cup saffron stock and stir in gently. Taste Risotto and add ½ tsp. salt if needed when Saffron stock is added.

Brown Butter Scallops

1. Just before the Risotto is done, pat scallops dry and lightly salt and pepper.
2. Heat remaining 2 TBSP of butter in skillet until bubbling and add scallops. Sauté for 2 minutes and flip. Sauté another 2 minutes until just cooked through.
3. Remove rice from heat, stir in butter and Parmesan. Add salt and pepper to taste. Serve immediately.
4. Place Risotto on a serving platter. Top with Brown Butter Scallops and any dark brown bits from the skillet.
5. Garnish with sautéed oregano leaves and serve immediately.
6. If you prefer, serve with lemon wedges for anyone who would like some citrus.