Scallop Risotto

Ingredients

• 1½ cup Arborio rice
• 1 lb Sea scallops
• ½ cup Dry white wine
• 4 cup Chicken or vegetable broth
• ½ cup Parmesan cheese, grated
• 1 Shallot, minced
• 2 clove Garlic, minced
• 4 tbsp Unsalted butter
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped (optional)
• ½ tsp Salt
• ¼ tsp Black pepper

Steps

1. Heat broth in a saucepan and keep warm over low heat.
2. In a large pot or Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add shallot and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute more.
3. Add Arborio rice to the pot and stir for 2 minutes until the edges become translucent. Pour in white wine and stir until fully absorbed.
4. Begin adding warm broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue for 20-25 minutes until the rice is creamy and al dente.
5. While the risotto cooks, pat scallops very dry with paper towels. Season with salt and pepper. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat until shimmering. Sear scallops for 1.5-2 minutes per side until golden brown and cooked through.
6. Remove risotto from heat. Stir in remaining 2 tablespoons butter and Parmesan cheese until melted and creamy. Taste and adjust seasoning.
7. Divide risotto among serving plates and top with seared scallops. Garnish with fresh parsley, if desired.