Scallop Risotto
1 serving
25 minutes
Risotto with scallops is a refined dish of Italian cuisine that combines the delicate flavor of scallops with the velvety texture of aromatic Arborio rice. Historically, risotto originated in Northern Italy, where local chefs perfected the technique of gradually adding broth to create a creamy consistency. In this recipe, the exquisite marine flavor is complemented by notes of white wine, turmeric, and Parmesan, adding depth and sophistication. Juicy scallops seared in olive oil become the focal point of the dish, while cherry tomatoes and fresh herbs bring a light freshness. This dish is perfect for a romantic dinner or festive lunch, enhancing the taste of dry white wine and creating an atmosphere of Mediterranean elegance.
1
Sear the scallops in a pan with olive oil, garlic, and white wine. Add rice and broth, enough to cover the rice. Add broth as it evaporates.
- Sea scallops: 100 g
- Extra virgin olive oil: 40 ml
- Garlic: 1 clove
- Dry white wine: 40 ml
- Arborio rice: 100 g
- Fish stock: 600 ml
2
Dissolve turmeric separately in broth. When the rice is ready, add the turmeric dissolved in the broth. When serving, slice the scallops and place them on the finished risotto, garnishing with cherry tomatoes, herbs, and grated parmesan.
- Turmeric: pinch
- Red cherry tomatoes: 1 piece
- Fresh herbs: 1 g
- Parmesan (Parmigiano Reggiano): 20 g
