Ingredients:

  • 6 cups low-sodium Fish or Vegetable Stock, simmering hot
  • 5 Tbsp Unsalted Butter, divided (3 Tbsp cold for finishing)
  • 3 Tbsp Olive Oil (or high smoke point oil), divided
  • 1 large Shallot, finely diced
  • 1 clove Garlic, minced
  • 1 ½ cups Arborio Rice
  • ½ cup Dry White Wine (Pinot Grigio recommended)
  • Salt and Black Pepper, to taste
  • ½ cup freshly grated Parmigiano Reggiano
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Parsley, chopped
  • 1 lb Large Sea Scallops (dry-packed)

Instructions:

  1. Prep Ingredients: Finely dice the shallots and garlic. Grate the Parmesan and zest the lemon. Set aside the cold butter for the mantecatura.
  2. Heat Stock: Pour the stock into a small saucepan and bring it to a bare simmer. Keep it hot over low heat throughout the cooking process.
  3. Sauté Aromatics: In a heavy-bottomed pot, melt 2 Tbsp butter with 1 Tbsp olive oil over medium heat. Sauté the shallots until softened and translucent (3-4 minutes). Add the garlic and cook for 1 minute until fragrant.
  4. Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains become slightly translucent.
  5. Deglaze: Pour in the white wine. Stir until the wine is completely absorbed (about 2 minutes).
  6. Add Stock: Ladle in 1 cup of the hot stock. Stir continuously until almost all the liquid has been absorbed.
  7. Continue Stirring: Continue adding the stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. This continuous stirring releases the starches and takes approximately 18-22 minutes.
  8. Check for Doneness: Taste the rice. It should be tender but still have a firm, slightly chewy bite in the center (al dente). Remove from heat immediately while the risotto is still quite liquid (all’onda).
  9. Enrich the Risotto (Mantecatura): Stir in the cold, diced 3 Tbsp butter, the grated Parmesan, and the lemon zest. Stir vigorously for 1-2 minutes until the butter melts and the risotto transforms into a luxurious, glossy, flowing sauce. Adjust seasoning. Cover the pan and let rest for 3 minutes.
  10. Dry the Scallops: Pat the scallops aggressively dry with paper towels. Season generously with salt and pepper just before cooking.
  11. Heat the Pan: Heat a cast-iron or non-stick skillet over high heat for 3-4 minutes until smoking hot. Add 2 Tbsp high-heat oil.
  12. Sear: Place the scallops in the pan, ensuring space between them. Sear for 1.5 to 2 minutes without moving until a deep golden-brown crust forms.
  13. Baste and Finish: Flip the scallops. Add 1 Tbsp butter to the pan. Tilt the pan and spoon the foaming butter over the scallops for the final minute of cooking until opaque on the edges.
  14. Serve: Spoon the hot risotto onto warm plates. Top each portion immediately with the beautifully seared scallops and garnish with fresh parsley.