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Prepare this creamy, flavorful scallop risotto to impress your guests. A great classic of Italian gastronomy, it is as gourmet and refined as it is easy to make. Perfect for the festive season, you're in for a treat, trust me!
If you like risottos, treat yourself to this roasted butternut squash and saffron risotto, this dreamy beetroot, feta and lime risotto or this one with black truffle and Parmesan.
Table des matières
💙 Why you'll love it
- It's absolutely delicious, and with all my advice, it can't be beaten.
- It's in season, comforting against the winter chill and perfect for the festive season.
- It will take you all the way to Italy.
- It is gluten-free (check that your white wine is gluten-free).
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Garlic and yellow or white onion, avoid red onion.
- A little white wine: this can be replaced by lemon juice or simply stock (poultry or vegetable).
- Parmesan cheese: I recommend buying it in blocks and grating it yourself at the last minute. It's so much better than bagged Parmesan!
- Butter : soft. It has to be cold, that's crucial.
- Risotto rice : Carnaroli rice, Arborio rice, or any risotto rice that you find, as you can't make risotto with basic rice. You need round rice. Try to choose fair-trade rice if possible.
- Vegetable stock: you can make your own vegetable stock cubes with this delicious delicious recipe. It's much healthier and really tastes better too!
- Scallops: fresh and coral-free if possible, for ease of use. If they're frozen, follow the instructions on the packaging to defrost them beforehand.
- A few sprigs of chives: fresh or frozen, use whatever you have on hand.
✅ Dairy-free version
To make this recipe dairy-free, replace the butter with vegetable margarine and the Parmesan with a vegan cheese you like.
🥰 Chef's tips
- It's crucial to leave the butter in the fridge until the last moment, to use it cold. The incorporation of the latter into the risotto is called "mantecare": it's what makes the risotto really creamy and melt-in-the-mouth.
- For a successful risotto, add the stock a little at a time, never all at once. The idea is to add broth, let it evaporate, then add more... and so on until the rice is cooked.
💡 Frequently Asked Questions
Carnaroli rice, Arborio rice, or any risotto rice that you find, as you can't make risotto with basic rice. You need round rice. Try to choose fair-trade rice if possible.
A dry white wine (Sauvignon, Chardonnay, Chablis, etc.). This is the first liquid to come into contact with the rice, giving it a fragrant taste. In very rare risotto recipes, the wine may be red.
You can choose poultry or vegetable, whichever you prefer. Or you can make your own vegetable bouillon cubes!
❄️Storage
You can store this risotto in an airtight container in the fridge for up to 2 days.
It may dry out slightly in the fridge, so when reheating, feel free to add a little vegetable stock or at least water. Mix well, reheat and enjoy piping hot!
🇮🇹 Other easy gems
- Cheesy stuffed pasta shells with mushrooms
- Pasta with broccoli cream
- Pasta with shrimp and Alfredo sauce
If you make this risotto with scallops, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Scallop risotto
Ingredients
- 10 scallops without their coral
- 1 teaspoon unsalted butter
- 1 large garlic clove
- ½ yellow onion
- 1 tablespoon dry white wine
- ½ cup Parmesan cheese freshly grated
- ⅛ cup unsalted butter
- ⅞ cup risotto rice Arborio, Carnaroli or any other risotto rice
- 3 cups vegetable broth
- Chives
- Salt to taste
- Black pepper to taste
Instructions
- Fry the scallops in a frying pan over medium heat with a large knob of butter, until the 1st side is golden brown. Cook for a minute or two on the other side, then set aside!
- Meanwhile, melt a bouillon cube in ⅞ cup boiling water and set aside.
- Finely chop the garlic and onion, then brown gently in a saucepan with a good tablespoon of olive oil.
- Add the rice to the pan and stir for 1 minute. Deglaze with white wine and allow to evaporate, stirring constantly.
- Gradually add the stock, stirring all the time with a spoon to form an 8. Cook over medium heat for around 17-18 minutes, stirring frequently.
- Once the risotto is cooked, remove the pan from the heat and add the glazed butter, fresh from the fridge, and the freshly grated Parmesan. Serve on plates, add the scallops and a few sprigs of chives, season with salt and pepper, and enjoy piping hot!
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