Risotto with Scallops

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups low-sodium chicken or vegetable broth
• 2 tablespoons butter
• 1/2 yellow onion, finely chopped
• 3 garlic cloves, minced
• 10 large scallops
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons finely chopped parsley

Instructions:

1. Warm the broth in a saucepan and keep it on low heat.
2. In a large saucepan, melt the butter and sauté the onion and garlic over medium heat for 2-3 minutes or until the onion turns translucent.
3. Add the Arborio rice and cook for 2-3 minutes, stirring occasionally, until the rice kernels turn slightly opaque.
4. Add the white wine to the rice mixture and stir well until it’s absorbed completely.
5. Add 1/2 cup of the warm broth to the rice and stir well until it’s absorbed. Repeat this process, adding the broth in 1/2 cup increments while stirring constantly for about 18-20 minutes or until the rice turns tender and creamy.
6. While the rice is cooking, season the scallops with salt and pepper. In a large skillet or a grill pan, heat the olive oil over high heat until it starts to smoke.
7. Add the scallops and sear them on both sides for 1-2 minutes, or until they develop a golden crust and turn opaque in the center.
8. Once the risotto is done, add the grated Parmesan cheese and stir well. Adjust the seasoning if needed.
9. Divide the risotto into four bowls and top each serving with two scallops. Garnish with chopped parsley and serve immediately.

Verdict and Serving Suggestions:

Risotto with scallops is a luxurious and flavorful dish that’s perfect for a fancy dinner party or a romantic date night. The creamy and cheesy risotto perfectly complements the juicy and tender scallops, creating a perfect balance of flavors and textures. Serve this dish with a crisp salad or a glass of chilled white wine to complete the meal. Bon appétit!