Grilled asparagus and lemon risotto

Making Italian risotto is as "old school" as it gets. According to Eataly, the origins of risotto can be traced back to the Middle Ages, when the Moors introduced rice to the country. The Mediterranean's high humidity was ideal for growing short-grained rice with high starch content. Because short-grain rice has a higher starch content, it is less absorbent and lends a pasta-like texture to cooked risotto. Risotto captures every last drop of whatever delicious sauce coats your scallops while adding dimensions and flavors.

Because opposing flavors and textures attract, adding asparagus to the risotto adds dimension and another texture to the plate, offsetting the creamy base and the supple scallop to give the dish a bit of crunch. Toplist recommends a grilled asparagus recipe for some smokiness. Simply roll raw asparagus in a large plastic bag with lemon, olive oil, salt, and pepper and grill until lightly charred.