½C Chicken Stock, heated
3 T White Wine
1 t Shallot, finely diced
1 T Herbs, chopped (chive, parsley, tarragon)
1 ea Diver Scallop
2T Parmesan, grated
S&P To Taste
In a sauté pan sweat shallots in a little butter. Add the risotto and toast lightly. Next, add the wine. Stir with wooden spoon until absorbed in the rice. Then add the hot stock a little at a time while constantly stirring. Continue adding stock and stirring until cooked to desired tenderness. The rice should have a slight bite to it. Finish with butter, herbs and cheese. Season to taste.
Season the scallop with salt and pepper. Add a little oil to a hot sauté pan and sear the scallop until golden brown. Turn scallop over and sear the other side.
Spoon risotto onto a warm plate and place seared scallop on top.
Hailing from Phillipsburg, N.J., Chef Christina Wilson moved to Philadelphia to pursue her cooking passions in 2004.
Chef Wilson jumped head first into an unpaid apprentice position at Stella Blu located in West Conshohocken, while at the same time working as the kitchen manager of Gypsy Saloon to pay her way through Temple University.
Natural talent and self-guided passion helped Wilson climb to sous chef at Stella Blu within two years of prepping her first kitchen shift. After five years in these roles, Wilson took the knowledge and experience she gained from her apprenticeship and moved to Center City, Pa. to tackle her next position head-on as sous chef at 13th Street's, Lolita (Philly Top 10 Traditional Mexican Cuisine Restaurant), in 2009.
Christina quickly became accustomed and took both creative and managerial command of the kitchen and ascended to chef de cuisine at Lolita in under a year. In 2011, yearning for more knowledge and varied experience, Chef Wilson moved to Top 50 Philadelphia restaurant, Mercato, as chef de cuisine. Christina created trendsetting and unique daily specials for the Italian eatery along with launching its first lunch service in the spring.
The summer of 2012 brought Chef Wilson the opportunity and experience of a lifetime with the debut of "Hell's Kitchen" season 10, of which she was a contestant and chef. After countless competitions, grueling dinner services, and astronomical challenges, Chef Wilson worked her way through the competition without a hitch, having never been nominated for elimination.
Wilson proved she possessed the right combination of leadership and culinary skills and continued on as a member of the final two, fighting for the life-changing grand prize: a head chef position working at Gordon Ramsay Steak at Paris Las Vegas.
After the dinner service of Chef Wilson's life in the "Hell's Kitchen" season 10 finale, Wilson turned the handle on her doorway of victory, opening her up to a new career and hometown.
Wilson currently lives in Las Vegas, Nev. and is enjoying every day at Gordon Ramsay Steak at Paris Las Vegas. Chef Ramsay has proven to be the coach and mentor of her dreams, showing Chef Wilson that hard work, passion, and believing in yourself will get you everything you can imagine, along with a perfectly prepared beef Wellington.