Scallop Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

2. 2

   Sauté Aromatics

   In a large skillet, heat 2 tbs of olive oil and 1 tbs of butter over medium heat. Add the shallots and garlic, sautéing until translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet, stirring frequently for about 2-3 minutes until the rice is lightly toasted.

4. 4

   Deglaze with Wine

   Pour in the white wine and cook until it has mostly evaporated, stirring frequently.

5. 5

   Add Broth Gradually

   Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Repeat until the rice is creamy and cooked to al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   Stir in the remaining butter, Parmesan cheese, salt, and black pepper. Mix until creamy and adjust seasoning as needed.

7. 7

   Cook the Scallops

   In a separate pan, heat 1 tbs of olive oil over high heat. Season the scallops with salt and pepper, then sear for about 1-2 minutes on each side until golden brown and cooked through.

8. 8

   Serve

   Spoon the risotto onto plates and top with the seared scallops. Garnish with fresh parsley and serve immediately.