Parmesan Risotto with Scallops: A Creamy Delight for Seafood Lovers

Parmesan Risotto with Scallops is a dish that never fails to impress. The creamy texture of the risotto, combined with the delicate sweetness of perfectly seared scallops, creates a culinary experience that is both luxurious and comforting. This dish has its roots in Northern Italy, where risotto is a staple, often enjoyed during family gatherings and special occasions. The rich flavors of Parmesan cheese meld beautifully with the tender grains of Arborio rice, making it a favorite among food enthusiasts.

People love Parmesan Risotto with Scallops not only for its exquisite taste but also for its versatility and convenience. It can be served as a sophisticated main course or a delightful side dish, making it perfect for any dining occasion. The combination of creamy risotto and succulent scallops offers a delightful contrast in both flavor and texture, ensuring that every bite is a celebration of culinary artistry. Join me as we explore this delectable recipe that is sure to become a cherished favorite in your kitchen!

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pound sea scallops, cleaned and patted dry
• Fresh parsley, chopped (for garnish)
• Zest of 1 lemon (optional, for garnish)

Preparing the Broth

1. In a medium saucepan, heat the chicken or vegetable broth over medium heat. You want it to be warm but not boiling. This will help the rice cook evenly when added later. 2. Once the broth is warm, reduce the heat to low to keep it at a gentle simmer. This is crucial because adding cold broth to the rice will slow down the cooking process.

Preparing the Risotto Base

3. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. 4. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Stir occasionally to prevent it from browning. 5. Next, add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn, as it can turn bitter. 6. Add the Arborio rice to the pot, stirring well to coat the grains with the oil and butter. Toast the rice for about 2-3 minutes, stirring frequently. You’ll notice the rice becoming slightly translucent around the edges.

Deglazing with Wine

7. Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice. This should take about 2-3 minutes. The acidity of the wine will help to enhance the flavors of the risotto.

Cooking the Risotto

8. Once the wine is absorbed, begin adding the warm broth one ladle at a time. Stir the rice frequently, allowing it to absorb the liquid before adding more. This process is key to achieving that creamy texture we all love in risotto. 9. Continue adding broth and stirring for about 18-20 minutes, or until the rice is al dente and has a creamy consistency. You may not need all the broth, so keep an eye on the texture of the rice. 10. When the rice is cooked to your liking, remove the pot from the heat. Stir in the remaining tablespoon of butter and the freshly grated Parmesan cheese. Season with salt and pepper to taste. The risotto should be creamy and rich, so feel free to adjust the cheese and butter to your preference.

Preparing the Scallops

11. While the risotto is cooking, it’s time to prepare the scallops. Pat them dry with paper towels to ensure a good sear. 12. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the scallops to the pan, making sure not to overcrowd them. You may need to do this in batches. 13. Sear the scallops for about 2-3 minutes on one side without moving them. You want a nice golden crust to form. 14. Flip the scallops and cook for an additional 1-2 minutes on the other side, until they are opaque and cooked through. Remove them from the skillet and set aside on a plate.

Assembling the Dish

15. To serve, spoon a generous portion of the creamy Parmesan risotto onto each plate. 16. Top the risotto with the seared scallops, arranging them artfully for a beautiful presentation. 17. For an extra touch, sprinkle chopped fresh parsley and lemon zest over the top. This adds a pop of color and a refreshing brightness to the dish. 18. Serve immediately while the risotto is warm and creamy, and the scallops are perfectly seared.

Tips for Success

– **Stirring is Key**: The more you stir, the creamier your risotto will be. It helps release the starches from the rice, creating that signature texture. – **Quality Ingredients**: Use good quality broth and fresh Parmesan cheese for the best flavor. The cheese should be freshly grated, as pre-grated cheese

Conclusion:

In conclusion, this Parmesan Risotto with Scallops is truly a must-try recipe that brings together the creamy richness of risotto and the delicate flavor of perfectly seared scallops. The combination creates a dish that is not only comforting but also elegant enough to impress your guests at any dinner party. The creamy texture of the risotto, enhanced by the nutty notes of Parmesan, pairs beautifully with the sweet, buttery scallops, making every bite a delightful experience. For serving suggestions, consider garnishing your risotto with a sprinkle of fresh herbs like parsley or chives for a pop of color and freshness. You can also add a squeeze of lemon juice to brighten the flavors or serve it alongside a crisp green salad for a complete meal. If you’re feeling adventurous, try incorporating seasonal vegetables like asparagus or peas into the risotto for added texture and flavor. I encourage you to give this Parmesan Risotto with Scallops a try! It’s a dish that’s sure to become a favorite in your kitchen. Don’t forget to share your experience and any variations you try; I’d love to hear how it turns out for you! Happy cooking! Print