Jumbo Scallops + Risotto Recipe
Indulge in our succulent jumbo scallops, perfectly seared to golden perfection and served atop a creamy, rich risotto that is infused with aromatic herbs and finished with a touch of parmesan. Each bite promises a delightful blend of oceanic flavors and velvety texture, making this dish a true culinary masterpiece.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat and keep it warm.
- 2
Sauté Aromatics
In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add finely chopped shallots and minced garlic, and sauté until softened.
- 3
Cook the Risotto
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted. Pour in the white wine and cook until absorbed. Gradually add the warm chicken broth, one ladle at a time, stirring frequently until absorbed before adding more. This process should take about 18-20 minutes.
- 4
Finish the Risotto
Once the rice is creamy and al dente, stir in the Parmesan cheese, remaining butter, salt, and pepper. Remove from heat and cover to keep warm.
- 5
- 6
