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Ingredients
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Scallops
Lemon-Parmesan Risotto
Method
Prepare the Risotto
- 1
Sauté Aromatics
In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add minced shallots and garlic, and sauté until translucent.
- 2
Toast Rice
Add Arborio rice to the pan and stir for about 2 minutes, allowing the rice to toast slightly.
- 3
Add Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 4
Add Broth Gradually
Begin adding the broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Remove from heat and stir in the remaining butter, Parmesan cheese, lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste.
Cook the Scallops
- 6
Prepare Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 7