Scallop Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Brodo

   In a saucepan, bring the chicken broth to a gentle simmer. Add saffron threads and allow to steep on low heat while you prepare the risotto.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil over medium heat. Add the chopped shallots and minced garlic, sautéing until translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Stir in the Arborio rice and toast for 2-3 minutes, ensuring the rice is well-coated with oil.

4. 4

   Deglaze with Wine

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

5. 5

   Add Broth Gradually

   Begin adding the saffron-infused chicken broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle.

6. 6

   Cook the Risotto

   Continue this process for about 18-20 minutes until the rice is creamy and al dente. Stir in lemon juice, chopped basil, salt, and pepper to taste.

7. 7

   Sear the Scallops

   In a separate skillet, heat butter over high heat. Season scallops with salt and pepper, and sear for 2-3 minutes on each side until golden and cooked through.

8. 8

   Serve

   Plate the risotto and top with the seared scallops. Garnish with additional basil and a squeeze of lemon if desired.