Description
This creamy Parmesan risotto, topped with perfectly seared sea scallops, offers a luxurious blend of rich flavors and textures, making it an ideal choice for special occasions or cozy dinners at home.
Ingredients
Scale
- 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)
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over medium heat until warm but not boiling. Reduce heat to low to keep it at a gentle simmer.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir occasionally to prevent browning. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the Arborio rice to the pot, stirring well to coat the grains with oil and butter. Toast the rice for 2-3 minutes, stirring frequently until slightly translucent around the edges.
- Pour in the dry white wine and stir continuously until mostly absorbed by the rice, about 2-3 minutes.
- Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes until the rice is al dente and creamy. You may not need all the broth.
- Once cooked, remove the pot from heat. Stir in the remaining tablespoon of butter and the freshly grated Parmesan cheese. Season with salt and pepper to taste.
- Pat the scallops dry with paper towels. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the scallops in batches, searing for 2-3 minutes on one side until golden crust forms. Flip and cook for an additional 1-2 minutes until opaque. Remove from skillet and set aside.
- Spoon a generous portion of risotto onto each plate. Top with seared scallops, and garnish with chopped parsley and lemon zest if desired. Serve immediately.
Notes
- Stirring is key to achieving a creamy texture in risotto.
- Use high-quality broth and freshly grated Parmesan for the best flavor.
- Adjust the amount of cheese and butter to your preference for richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes