Step into any Italian restaurant and you’re guaranteed to find this classic on the menu. Risotto is a comforting rice dish that gets it’s signature creamy texture by incrementally stirring in stock/broth until the rice is tender and finishing off with freshly grated parmesan cheese. Risotto provides the perfect foundation for any ingredients you’d want to add; from spring peas to braised short rib, the possibilities are endless. The trio of fresh herbs and lemon juice in our recipe adds a brightness to this comfort meal, making it summertime approved! Our Seafood spice blend recently sold out, so we figured it would be the perfect opportunity to offer some cooking inspiration. Many people are afraid to cook scallops but they are one of the easiest proteins to make, the key is making sure your pan is really hot. Still not sure about cooking scallops at home, check out our Tips at the end of the recipe to see what we suggest as an alternative. Have you ever made Risotto? Let us know in the comments!
3Tbsp Olive oil
1lb Scallops, rinse & pat dry
1 1/2Tbsp Studio Spice Co. Seafood blend
Salt, to taste
2 Shallots, minced
4 garlic cloves, minced
1 1/2 cups Arborio Rice
1/2 cup dry White Wine
7 cups Chicken or Vegetable stock
1 cup of fresh Parsley, Chives, & Tarragon, minced
Juice of half a lemon
1/2 cup fresh grated Parmesan
In a large pot, bring stock to a simmer and keep heated on warm
Season scallops on both sides with Seafood blend & Salt
In a skillet, heat 1 Tbsp of olive oil on high heat. Once oil is hot, arrange scallops in a ring around the outer edge and sear for approximately 1.5-2mins, flip to sear for an additional minute. Work in batches to ensure the skillet doesn’t overcrowd. Remove scallops and set aside
Reduce heat to medium high and add remaining oil to the pan. Once oil is hot, add shallots and sauté until translucent, try to avoid browning. Add 3/4 of minced garlic and sauté for another minute. Add rice and sauté until rice begins to brown slightly. Stir in wine and cook until fully absorbed.
Working in 1/2 cup increments at a time, begin adding stock to rice. Continuously stir the rice while it cooks, this helps create the creamy texture Risotto is known for. Rice will absorb the stock, so keep adding 1/2 cup of stock until the texture of the rice is tender but with a slight bite to it. This will take between 20-30 minutes.
Stir in herbs & the remaining minced garlic. If risotto is getting too thick, add more stock. Add lemon juice, zest, and fresh parmesan. Season with salt & pepper to taste.
On a plate, add the desired amount of risotto and tap & tilt the edge of the plate to flatten risotto. Arrange scallops on top of risotto and garnish with more fresh parmesan. Serve immediately, enjoy!
If you’re not a fan of Scallops (or nervous about cooking them properly), any protein can be used. Salmon would be amazing in this dish as well.
For the wine, I use Chardonnay but you can use whatever dry white wine you prefer. We wouldn’t want any going to waste!
What makes this recipe special is the different flavors each herb provides. That said, feel free to swap out herbs or use more or less of something.
When cooking the risotto you need to have a “feel” for when it’s done. Be sure to taste as you go and adjust cooking time accordingly.