INGREDIENTS
16
Sea scallops
3
ears Corn, on the cob
3 cloves
Garlic
1
Shallot, (minced (about 1/3 cup)), medium
2 tsp
Thyme, fresh
6
sprigs Thyme, fresh
4 cups
Chicken or vegetable stock
1 cup
Arborio rice
1
Kosher salt
1
Kosher salt and freshly ground black pepper
2 tbsp
Canola or vegetable oil
1 tbsp
Olive oil, extra virgin
2 tbsp
Butter, unsalted
4 oz
Butter, unsalted
1/4 cup
Parmesan cheese, grated
1/2 cup
White wine, dry