Risotto Con Bietola E Cappesante Recipe

Cooking Instructions

1. 1

   Prepare the Beet Risotto

   In a medium saucepan, heat vegetable broth and keep it warm on low heat. In a separate large saucepan, heat olive oil over medium heat. Add shallots and garlic, sauté until soft and translucent.

2. 2

   Add Arborio rice to the shallots and garlic, stirring constantly for about 2 minutes until the rice is lightly toasted.

3. 3

   Begin adding warm vegetable broth to the rice, one ladle at a time. Stir constantly and allow the rice to absorb the broth before adding more. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

4. 4

   Stir in the roasted diced beets and cook for an additional 5 minutes, until heated through. Remove from heat and stir in Parmesan cheese and butter. Season with salt and black pepper to taste.

5. 5

   Seared Scallops

   While the risotto is cooking, heat a skillet over high heat. Pat the scallops dry with paper towels and season both sides with salt and black pepper.

6. 6

   Add a small amount of olive oil to the hot skillet. Once shimmering, add the scallops, ensuring they are not touching. Sear for about 2-3 minutes on each side until they are golden brown and cooked through.

7. 7

   Remove the scallops from the skillet and set aside.

8. 8

   Serve

   Spoon the beet risotto onto plates, top with seared scallops, and garnish with fresh parsley. Serve immediately.