Go To BRIO and Enjoy Their New Seasonal Menu

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va – Chef John Kibler from Brio Tuscan Grille stopped by the studio to give us a taste oftheir new seasonal menu now available until March 25th.  Sea Scallop Risotto was on today’s “Virginia This Morning” menu.


BRIO Tuscan Grille’s Sea Scallop Risotto

5 Scallops

2 ¼ tsp.   Salt and Pepper Mix

1 scoop Whole Butter

2 scoops Risotto

2 oz. spoonful Ratatouille Vegetables

½ ea. 3 oz. spoonful Tomato Compote

4 oz. ladle Roasted Chicken Stock

¼ tsp. Salt and Pepper Mix

1 Tbsp. Parmesan Reggiano, grated

1 scoop Whole Butter

1 Tbsp. Basil, julienned

1 tsp. Red Pepper, brunoised

Season scallops with salt and pepper.

Heat butter in a sauté pan.

Add scallops and sear on both sides.

In a warm sauté pan, add risotto, vegetables and compote.

Stir to break up risotto.

Add roasted chicken stock.

Stir to combine and cook risotto.

Add salt and pepper, reggiano and whole butter.

Stir to incorporate.

Place in a torpedo plate.

Top with seared scallops.

Garnish with basil and red pepper.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.