Description
At its heart, a Scallop Risotto recipe is a Northern Italian classic that relies on a specific type of high starch rice to create a naturally creamy sauce. Unlike other rice dishes where the goal is to have fluffy, separate grains, risotto thrives on the release of amylopectin starch. This happens through the gradual addition of warm liquid and the physical action of stirring.
Ingredients
Scale
- 1 cup Arborio rice
- 200g scallops (cleaned and patted dry)
- 4 cups chicken or vegetable broth (warm)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp butter
- ½ cup grated Parmesan cheese
- ¼ cup white wine (optional)
- Salt & pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Heat broth in a saucepan and keep it warm.
- In another pan, heat olive oil and sauté onion until soft.
- Add garlic and cook for 30 seconds.
- Stir in Arborio rice and toast for 1–2 minutes.
- Pour in white wine (if using) and cook until absorbed.
- Add warm broth one ladle at a time, stirring continuously until absorbed before adding more.
- Continue this process for about 18–20 minutes until the rice is creamy and tender.
- Stir in butter and Parmesan cheese. Season with salt and pepper.
For the scallops:
- Heat a pan with a little oil.
- Sear scallops for 2–3 minutes per side until golden brown.
To serve:
- Spoon risotto onto a plate and top with seared scallops.
- Garnish with fresh parsley and extra Parmesan.
Notes
Serve immediately while warm, with a sprinkle of extra Parmesan and fresh herbs for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
Keywords: creamy Italian scallop rice, seared scallop risotto guide, gourmet seafood risotto dish, homemade scallops and arborio rice