Printer-friendly version

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gerry Nooney from Timbers prepares Cider Risotto.

Click here for Chef Gerry Nooney's Profile

Cider Risotto Sea Scallops and Cob Smoked Bacon

1 cup Arborio rice
2 cup cider
1 shallot
1/2 lb cob smoked bacon
1 lb dry sea scallops
1/2 cup petite peas frozen
1/2 cup white wine
Butter
Parsley
Fresh sage