SHARECOMMENTMORE

GOLDEN VALLEY, Minn. -- Executive Chef Adam Bartos joins us in the kitchen today to share a couple recipes from the St. Paul Grill.

Roasted Butternut Squash and Goat Cheese Risotto
1 Cup of Arborio Rice
1 Small Yellow Onion Diced
1 Tbl of Olive Oil
4 Cups of Boiling Chicken Stock
1/4 Cup of White Wine
1 Cup of Butternut Squash, Roasted and Cubed
4 oz Goat Cheese
Salt and Pepper to taste

Squash and Risotto Procedure: In a heavy bottom pan, add oil and sauté onions till translucent over medium heat. Next add arborio rice and stir with a wooden spoon for a few minutes. Deglaze with wine and reduce by 3/4. Next add small amounts of the chicken stock to the risotto allowing it to evaporate before adding more. Check rice for doneness, add additional stock if needed. Finally fold in goat cheese and roasted squash. Season with salt and pepper.

Red Wine Glaze
2 Quarts of Red Wine
1 Cup of Sugar
1 Bay Leaf
1 piece of Star Anise
1 Tbl of Black Peppercorns

Red Wine Glaze Procedure: Combine all ingredients and reduce by 3/4, refrigerate overnight.

Scallops Procedure: In a medium sauté pan over high heat, add small amount of olive oil and heat till smoking hot. Carefully add scallops to pan and brown on only one side. Flip scallops over and season with salt and pepper. Finish cooking in pan in a 425 degree convection oven for 3-5 minutes depending on size. Drizzle red wine glaze on plate first, then risotto, followed by the scallops on top.