House Smoked Scallop & Soppressata Risotto Recipe

1. Warm the chicken or vegetable stock in a medium saucepan over low heat; keep at a gentle simmer (do not boil). This keeps the liquid hot for the risotto and helps it absorb evenly.

2. Trim woody ends from asparagus. Cut stalks into 1–1.5 inch pieces, reserving tips whole. Rinse and pat scallops dry with paper towels. Season scallops lightly with 1/2 tsp kosher salt and a pinch of smoked paprika (optional). Thinly slice/dice soppressata if not pre-cut. Finely dice the yellow onion, slice the white parts of the spring onions, and snip the green tops for garnish. Grate the Parmigiano-Reggiano.

3. Crisp soppressata

Heat a medium nonstick or stainless steel skillet over medium-high heat. Add 1 tsp olive oil and the soppressata pieces in a single layer. Cook undisturbed 1–2 minutes until edges begin to brown and fat renders; flip and cook another 30–45 seconds. Remove to paper towel-lined plate to drain and keep warm. Reserve rendered fat in pan for added flavor when searing scallops if desired.

4. Sear scallops

Using the same skillet (add more oil if needed), heat to high until shimmering. Place scallops in the pan spaced apart — do not overcrowd. Sear without moving 1.5–2 minutes until a golden-brown crust forms. Flip and cook 30–60 seconds more until just opaque in the center (total cook time ~2.5–3 minutes per scallop depending on size). Remove scallops to a warm plate and tent lightly with foil. Keep skillet with fond for step in risotto if you like a smoky flavor.

5. Blanch asparagus tips and pieces: bring a small pot of salted water to a boil, add the asparagus pieces and cook 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside. Save a few tips for garnish.

6. Alternatively, if you prefer to finish asparagus in the risotto, sauté cut stalks (not tips) for 1–2 minutes in the skillet used for scallops over medium heat until slightly caramelized; reserve tips to add later.

7. In a wide heavy-bottomed sauté pan or shallow saucepan, heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat until butter foams. Add the finely diced yellow onion and the white parts of the spring onions; sweat gently for 4–5 minutes until translucent and fragrant but not browned.

8. Add the arborio rice and stir to coat the grains in the fat. Toast the rice 1–2 minutes, stirring constantly, until the edges of the kernels look translucent.

9. Pour in the dry white wine and stir until mostly absorbed by the rice.

10. Ladle in 1/2 cup of the hot stock at a time, stirring frequently (but not constantly) and allowing each addition to be almost completely absorbed before adding the next. Continue this process for about 18–20 minutes until the rice is al dente and the texture is creamy. You may not need all the stock; adjust to achieve a slightly loose, silky consistency (risotto should spread slowly when plated).

11. About 4 minutes before the risotto is done, stir in the blanched asparagus pieces (or sautéed stalks) so they finish cooking in the rice. Reserve a few tips to fold in at the end for texture.

12. Remove the risotto from heat. Stir in 1 tbs extra butter, the grated Parmigiano-Reggiano (3 oz), chopped parsley, chives, lemon zest and 1 tsp lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper. The risotto should be creamy and glossy.

13. Gently fold in most of the crisped soppressata, reserving a small amount for garnish. If using leftover scallop pan juices (fond), you may swirl a tablespoon into the risotto for extra savory depth.

14. Spoon risotto into warmed shallow bowls. Arrange 2 seared scallops per serving on top (or 1 large scallop if very large). Scatter reserved soppressata, asparagus tips, Parmigiano shavings, and snipped spring onion greens. Finish with a small drizzle of extra-virgin olive oil or a few microgreens. Serve immediately.