You may know that Jewel’s been acting since she was nine, but maybe you DIDN’T know how much of a foodie she is! Hawaiian food and drink, especially, holds a place in her heart. Her grandparents lived there, and growing up she spent a lot of time with them.
It's why this event was about raising money for Lahaina Wildfire Relief. You, our members helped raise nearly $1,000. Thanks Companions!
Livestream for Companion Members (and free preview for new fans)
Did you miss it live or just want to watch it again? Fear not, you can rewatch the event here!
Green Room Cooking Class and Social Hour
After the livestream a limited number of lucky members were able to join Jewel for a live cooking class (it was just as fun as it sounds!).
For the rest of the fans, they were invited to join Social Hour with Companion CEO and sometimes Producer of Brad Wright's interviews, Lawrence Kao! Members checked in on how we were all doing, hung out, and Lawrence even made some early announcements for upcoming events! New friendships are made at every single Social Hour.
If you want to hang out with us next time then you'll be pleased to know that ALL members are invited, so hopefully we'll see you there!
If you weren't one of the lucky few who donated $200 to Jewel's charity, but still want to have a go at making her favorite risotto recipe, then here's a list of ingredients you'll need:
Risotto:
- 1 1/2 cups Arborio rice
- 4 cups chicken stock or broth
- 2 tbsp extra virgin olive oil
- 1 cup dry white wine (or an additional cup of stock)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated parmigiano reggiano
- 3 oz goat cheese
- 2 tbsp butter
- Salt and pepper
Pea purée:
- 1 cup frozen peas
- 1/3 cup of chicken stock or vegetable stock
- 1 small yellow onion, diced
- 1/2 tsp sugar
- 2 tbsp butter
- Salt and pepper
Scallops:
- 6 scallops per person
- 3 tbsp butter
- Salt and pepper
Follow the recipe below!
Directions:
Start by making the pea purée. Heat a saucepan over medium-high heat. Sauté the onion in 1 tbsp of butter until translucent, about four minutes. Add the peas and stock and cook for another 3 minutes. Add the sugar and some salt and pepper. Throw everything in a blender and blend until pureed (or use an immersion blender). Stir in the remaining tbsp of butter and taste for seasoning. Keep warm over low heat.
Add the chicken stock to a pot and warm it over medium heat.
Heat a large pan over medium-high heat. Add the olive oil, onion and garlic and some salt and pepper. After a few minutes, add the arborio rice, stirring and sautéing until it starts to smell nutty and toasty, about three minutes. Add the wine, deglazing the bottom of the pan and stirring constantly with a wooden spoon. Once the wine is absorbed, slowly add in a ladle full of stock and stir. Once that’s absorbed, slowly add in another ladle full of stock. Don’t leave the risotto! Constantly be stirring and watching it, making sure it doesn’t stick to the bottom of the pan, giving it a little more liquid as you go. If the liquid sizzles too much and gets sucked up right away, your pan is too hot. If it takes too long to be absorbed, turn the heat up a little. Keep going until all of the stock is gone. Give it a taste: if it has too much bite to it, add a ladle full of warm water and keep tasting it until the rice is perfectly creamy but still a touch al dente. The whole process should take about 25 minutes or so. Every time it’s a little different! Turn the heat to low and add the grated parmigiano reggiano and goat cheese and stir until combined and melted. Add the butter and salt and pepper and taste for seasoning.
For the scallops, heat a skillet (preferably cast iron) over high heat until smoking. Pat the scallops dry and season either side with salt and pepper. Add the butter to the skillet and let it sizzle until just turning brown. Add the scallops and sear for 2 minutes on one side, flip, and sear for one more minute.
To plate, spoon a ladleful of pea puree on the bottom of a shallow pasta dish. Top with risotto, and finish with three scallops on top. Drizzle with a bit of the brown butter from the scallop pan.
Serves 2
