Risotto Recipes Allrecipes
- 6 cups fish stock
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 shallot, finely diced
- Kosher salt and freshly ground black pepper
- 3/4 cup arborio rice
- 1/3 cup dry white wine
- 8 ounces pencil (thin) asparagus
- 1/4 cup finely grated Parmesan, plus more for serving
- Zest and juice of 1 lemon
- 10 sea scallops, "foot" muscles removed, scallops patted dry
- 2 tablespoons chopped fresh chives
Author: Wanna Make This?
Yield: 2 servings
Number Of Ingredients: 12Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
- 2 T butter
- 1/4 C green onions, chopped
- 2/3 C arborio rice
- 1 C champagne
- 1 14.5 oz can chicken broth
- 1/2 lb bay scallops
- 1/4 C grated Parmesan
Champagne Risotto With Scallops
Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Anniversary , Winter , Seafood , Shellfish , Cheese , Pasta , Parmesan , Rice , Valentine's Day , Scallop , Oregon , Champagne
Number Of Ingredients: 7Steps:
- 1. Melt butter in a heavy medium saucepan over medium heat. 2. Add onions, saute 1 min. 3. Add rice, saute 2 min. 4. Add champagne, simmer until almost all liquid evaporates, stirring often, about 2 min. 5. Add 1 can broth, simmer until rice is almost tender, stirring often, about 15 min. 6. Add scallops, simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 min. 7. Stir in Parmesan and season with salt and pepper.
- 4 green onions
- 1 (10 1/2 ounce) can chicken broth (regular or no-salt)
- vegetable oil cooking spray
- 2 teaspoons butter, melted
- 2/3 cup uncooked arborio rice
- 3/4 cup Brut champagne
- 1/4 cup water
- 1/4 lb bay scallop
Scallop Risotto With Champagne
Short Grain Rice
Make And Share This Scallop Risotto With Champagne Recipe From Food.com.
Yield: 4-6 serving(s)
Number Of Ingredients: 8Steps:
- Mince green onions, separating white parts and tops, set aside.
- Place broth in a small saucepan, bring a simmer, do not boil.
- Keep warm over low heat.
- Coat a large saucepan with cooking spray, and place over medium heat until hot.
- Add butter and white parts of onions, cook until tender.
- Add rice, and cook 3 minutes, stirring constantly.
- Add champagne, bring to a boil.
- Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
- Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
- Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
- Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
- Rice will be slightly firm.
- Serve immediately.
- 1 cup fresh basil leaves
- 1 cup fresh spinach
- ¼ cup pine nuts
- 2 tablespoons olive oil, or to taste
- 1 tablespoon grated fresh Parmesan cheese, or to taste
- ground black pepper to taste
- 2 cups chicken stock
- 1 cup water
- 2 tablespoons butter
- 2 tablespoons chopped shallots
- 1 cup Arborio rice
- 1 pinch saffron
- ⅓ cup white wine
- ⅓ cup grated fresh Parmesan cheese
- 4 sea scallops
- kosher salt and ground black pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Basil Pesto Risotto With Pan-roasted Scallops
Main Dish Recipes , Rice , Risotto Recipes
Fine Dining Does Not Have To Be Complicated And With This Creamy Risotto You Will See Why. This Is An Amazing Dish That Will Have Your Guests Or Family Wanting To See Your Culinary Degree.
Number Of Ingredients: 18Steps:
- Place basil, spinach, and pine nuts in the bowl of a food processor and pulse to chop. Add 2 tablespoons olive oil in a steady stream until pesto is creamy, stopping to scrape down sides. Stir in 1 tablespoon Parmesan cheese and black pepper with a spoon.
- Heat chicken stock and water in separate saucepans over medium heat until simmering, about 5 minutes; reduce heat, cover, and keep warm.
- Melt 2 tablespoons butter in a large saucepan over medium heat until foamy. Add shallots; cook and stir until soft, about 5 minutes. Add rice and saffron; stir until coated with butter. Pour in wine and simmer until absorbed, about 5 minutes.
- Pour enough warm stock into the saucepan to barely cover the rice; cook and stir until absorbed. Continue adding stock, and then water, stirring constantly, until each addition is absorbed and rice is tender yet firm to the bite and risotto is thick and creamy, about 20 minutes.
- Spoon pesto into risotto. Remove saucepan from heat; stir in 1/3 cup Parmesan cheese.
- Pat scallops dry with paper towels and season with salt and pepper.
- Melt 2 tablespoons butter with 1 tablespoon olive oil in a skillet over medium heat. Arrange scallops in the hot skillet and cook, without touching, until deep golden brown underneath, about 2 minutes. Flip each scallop and sear on the second side until golden brown, about 2 minutes more.
- Serve scallops over risotto.
Calories 1045.8 calories, Carbohydrate 92.8 g, Cholesterol 109.8 mg, Fat 57.8 g, Fiber 2.9 g, Protein 33.4 g, SaturatedFat 21.7 g, Sodium 1475.3 mg, Sugar 2.1 g
- 2 cups pineapple juice
- 1 ½ cups vegetable broth
- 3 tablespoons unsalted butter
- ⅓ cup minced yellow onion
- 1 tablespoon minced garlic
- 1 ¼ cups uncooked Arborio rice
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 3 tablespoons minced fresh basil
- 1 pound sea scallops
- 2 tablespoons vegetable oil, plus more as needed
- ½ cup microgreens, for serving
Seared Scallops With Basil Risotto
Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Seafood , Summer , Basil , Parmesan , Rice , Risotto , Scallop , Pineapple
Author: Kelly Senyei
There's Just Something About The Caramelized Crust And Meaty Interior Of Scallops That Makes Them The Perfect Protein. They Also Have A Naturally Delicate Flavor, So It's Important To Let Them Shine With A Simple Seasoning Of Salt And Pepper. However, That Means Whatever Scallops Are Served With Has To Take The Lead With Big, Bold Taste. Cue Basil-pineapple Risotto! Once You Make Risotto With Pineapple Juice, You'll Be Hard Pressed To Go Without It Ever Again. If You're Looking To Wow Guests With A Meal They'd Be Likely To Find In A Five-star Restaurant, Then This Is Your Dish.
Yield: 4 servings
Number Of Ingredients: 13Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
- 2 cups fresh peas, cooked (if using frozen, rinse under cool water to thaw)
- 8 cups chicken stock, heated
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped shallots
- 2 cups Arborio rice
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter, room temperature
- 1/2 cup grated Parmesan
- 1 pound diver scallops
Sweet Pea And Scallop Risotto
Author: Tyler Florence
Yield: 4 to 6 servings
Number Of Ingredients: 11Steps:
- Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
- Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
- Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.