Scallop Risotto

Method

1. 01
   Step 1Pat scallops dry

   Remove scallops from packaging and pat completely dry with paper towels. Season both sides with salt and pepper.

   Note

   Dry scallops sear better and develop a golden crust.

   ScallopsSaltBlack pepper
2. 02
   Step 2Sear the scallops5 min

   Heat 1 tablespoon olive oil in a pan over medium-high heat. Add scallops and sear 2-3 minutes per side until golden brown. Remove and set aside.

   Note

   Don't move the scallops once placed in the pan—let them develop a crust.

   ScallopsOlive oil
3. 03
   Step 3Prepare the aromatics

   Peel and finely dice the shallot. Peel and mince the garlic cloves.

   ShallotGarlic
4. 04
   Step 4Slice the mushrooms

   Wipe mushrooms clean and slice them.

   Mushroom
5. 05
   Step 5Cook the mushrooms8 min

   In the same pan, add 1 tablespoon olive oil and the sliced mushrooms. Cook over medium-high heat, stirring occasionally, until golden brown and tender. Season with salt, pepper, and any herbs you like. Remove and set aside.

   Note

   Searing the mushrooms first adds depth to the risotto.

   MushroomOlive oilSaltBlack pepper
6. 06
   Step 6Sauté the aromatics3 min

   Add another tablespoon of olive oil to the pan. Add the diced shallot and cook until translucent, then add the minced garlic and cook briefly until fragrant.

   ShallotGarlicOlive oil
7. 07
   Step 7Toast the rice1m 30s

   Add the arborio rice to the pan. Stir constantly for 1-2 minutes until the grains are lightly toasted and coated with oil.

   Note

   Toasting the rice helps it hold its shape during cooking.

   Arborio rice
8. 08
   Step 8Deglaze with wine2 min

   Pour in the white wine and stir continuously until the wine is absorbed.

   White wine
9. 09
   Step 9Cook the risotto20 min

   Add the stock gradually, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue until the rice is creamy and cooked al dente, about 18-20 minutes.

   Note

   Constant stirring releases the starch that makes risotto creamy.

   Vegetable stock
10. 10
    Step 10Finish the risotto

    Stir in the cooked mushrooms, butter, and grated parmesan. Mix until creamy and well combined. Adjust seasoning with salt and pepper.

    Note

    The butter and cheese create the final velvety texture.

    MushroomButterParmesanSaltBlack pepper
11. 11
    Step 11Plate and garnish

    Spoon the risotto into shallow bowls. Top each portion with seared scallops. Garnish with chopped fresh chives.

    ScallopsChives