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21 warming risotto recipes to cause a stir with

Farro risotto with mushrooms, leek and parmesan

A good risotto recipe is just about the best dishes you can cook in one pot. But what’s the secret to a good risotto? From how to cook risotto to picking the perfect seasonal recipe, there are a few golden rules: keep the stock hot; stir the liquid into the rice, one ladleful at a time; and make sure the rice is al dente, never soggy. Finish with a generous dollop of butter, mascarpone, or crème fraîche, and above all, don’t forget the parmesan.

Our collection of risotto recipes range from an easy mushroom risotto ready in about 30 minutes to perhaps the best risotto recipe of pumpkin, brown butter, and Gorgonzola out there. Whether you’re looking for a speedy vegetarian risotto for a quick dinner or a crowd-pleasing bowl of Arborio rice to serve at your next dinner party, we have you covered.

Here are our best risotto recipes.

Kale and sausage risotto

Leek mushroom thyme risotto

Leek, mushroom and thyme risotto

Squash risotto with Taleggio and oregano

Pumpkin and vermouth risotto with parmesan and mascarpone

Jacques Reymond’s snail and smoked sausage risotto with walnuts and Comté

Rabbit with pearl barley risotto and rosemary jus

Squid ink risotto

pea rissoto with buffalo mozzarella

Pea risotto with buffalo mozzarella and spring herbs

Stilton and ham risotto

Chicken with buckwheat and mushroom risotto

Green risotto with Piave vecchio and sage

Rice and lentil risotto with pancetta

Mushroom and mascarpone risotto

Cauliflower and Taleggio risotto with anchovy pangratto

Risotto with nettles and porcini

Enrico Tomelleri’s risotto with pumpkin, Gorgonzola and brown butter

Risotto mantecato alla Fontina

Veal saltimbocca with risotto Milanese

Balmain bug, scallop and fennel risotto

Ham, Fontina and rosemary risotto

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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Gordon Ramsay Scallop Risotto

Gordon Ramsay’s Scallop Risotto is a masterpiece of food. In a dish with perfectly cooked scallops on top, creamy arborio rice, fish stock, Parmesan, and asparagus all work well together. This recipe takes 18 minutes and only needs 6 cups of fish stock to make 10 meals.

More Gordon Ramsay Recipe:

• Gordon Ramsay Scalloped Potatoes
• Gordon Ramsay Scallop Recipe
• Gordon Ramsay Chicken Nuggets

💗 Why You’ll Love This Scallop Risotto Recipe:

• Gordon Ramsay’s Scallop Risotto promises a rush of delicious flavors that will make your taste buds jump.
• Enjoy perfectly seared scallops that are golden on the outside and unbelievably soft on the inside. This is a perfect example of masterful cooking.
• Experience a world of creamy luxury with risotto, which has a delicious texture that makes every bite better.
• Ramsey hits the perfect balance by combining the rich, savory flavors of the risotto with the sweet notes of the scallops.

❓ What Is Gordon Ramsay Scallop Risotto Recipe?

Gordon Ramsay’s Scallop Risotto is a  gourmet delight, blending creamy arborio rice with fish stock, asparagus, and perfectly seared sea scallops.  Ramsay’s expertise shines in this luxurious and flavorful dish.

🍚 Gordon Ramsay Scallop Risotto Ingredients:

• 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

🍛 How To Make Gordon Ramsay Scallop Risotto:

• In a medium-sized pot, heat the stock over medium-low heat. Make sure it stays warm and doesn’t boil.
• Put one tablespoon of butter and one tablespoon of oil in a different pot and heat them over medium-low heat. 
• Add a pinch of salt to the onion and cook it for about one minute, until it gets soft. 
• Add the rice, season with salt, and stir for about one minute, until it is covered and smells good. Pour the wine in and stir for about one minute, until it’s all mixed in.
• Add about a quarter cup of hot stock to the rice. Blend until fully mixed. Keep adding stock slowly, up to 1/2 cup amounts at a time. For about 18 minutes, stir the rice until it is soft and creamy. You can add water if you need to.
• Cut the asparagus stalks into 3/4-inch pieces and trim the woody ends.
• Take the rice off the heat once it’s done. Add the asparagus, Parmesan, lemon juice, and lemon zest, along with the last 2 tablespoons of butter. If you need to, add water. Add pepper and salt.
• In a pan, heat 2 tablespoons of oil over high heat. Use salt and pepper to season the scallops. 
• Leave the food to cook for two to three minutes, until the bottom is browned and crisp. 
• Turn over and cook for another minute, or until the other side is just barely done. 

💭Recipe Tips:

• Slowly heat the fish stock over medium-low heat to keep it warm without boiling. This will keep the rice at the same temperature all the way through.
• When you sauté the onion and rice, use a mix of butter and olive oil. This makes the rice taste better.
• Add the onion and a pinch of salt to the pan. Cook until soft. In this step, a tasty base for the risotto is made.
• Mix the rice with the butter and oil until it’s well covered and smells good, which makes the whole dish taste better.

🥗 What To Serve With Scallop Risotto

Serve Scallop Risotto with a simple   green salad , crusty bread, roasted potatoes , sautéed spinach, or crispy prosciutto for a delightful and well-balanced meal.

🎚 How To Store Leftovers Scallop Risotto?

• In the fridge:  Store your leftovers Scallop Risotto in an airtight container  for up to 3 days.
• In the freezer:  Portion your leftovers Scallop Risotto into freezer bags, and store  for up to 1 month.

🥵 How To Reheat Leftovers Scallop Risotto?

• In the oven:  Place Scallop Risotto in an oven-safe dish, cover with foil, and reheat at  350°F for 20-25 minutes .
• In the microwave:  Microwave your leftovers Scallop Risotto on medium heat, stirring occasionally, for  5 minutes .

FAQ’S

How can i prevent the rice from sticking to the pot during cooking, how can i add a touch of sweetness to balance the flavors in scallop risotto,  how can i create a crispy texture on the scallops during searing in scallop risotto, how can i prevent overcooking asparagus in scallop risotto.

• Gordon Ramsay Lollipop Chicken
• Gordon Ramsay Chicken Cordon Bleu

Gordon Ramsay Scallop Risotto Nutrition Facts:

• Calories Per Serving: 411
• Total Fat: 23.8g
• Cholesterol: 67.4mg
• Sodium: 719.4mg
• Total Carbohydrate: 20.7g
• Dietary Fiber: 0.7g
• Sugars: 0.5g
• Protein: 24.4g
• Iron: 1.8mg
• Potassium: 577.2mg

Description

Ingredients, instructions.

• Slowly heat the fish stock over medium-low heat to keep it warm without boiling. This will keep the rice at the same temperature all the way through. When you sauté the onion and rice, use a mix of butter and olive oil. This makes the rice taste better. Add the onion and a pinch of salt to the pan. Cook until soft. In this step, a tasty base for the risotto is made. Mix the rice with the butter and oil until it’s well covered and smells good, which makes the whole dish taste better.

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Scallop Risotto

• Level: Easy
• Total: 35 min
• Active: 35 min
• Yield: 2 servings

Ingredients

Deselect All

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

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• 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.

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Brown Butter Scallops with Parmesan Risotto

Featured comment

I made this dish for Valentine’s Day last year and it was AMAZING! Everything goes really well together and creates an impressive meal.

comment icon 379 more comments

So Luscious! So Fancy! So Christmas-Date-Night-In Perfect.

Say hello to this bowl of brown butter scallops + risotto that is about to take you by storm with all of its brown butter glory.

But back it up. Brown butter is just the beginning, er, more accurately, the finishing touch.

Get Ready To Be Dazzled

This feels-like-a-fancy-restaurant meal combines the love that is a pile of creamy Parmesan risotto (with a splash of white wine bcz this is a fancy restaurant, remember?) and seared scallops, garlic sautéed greens, and THEN, like we weren’t already 😍😍😍 enough, the brown butter gets drizzled all up on top of everything. Just so you can go to heaven and back again in one bite.

In real life, while I was making this, Bjork walked into the kitchen and announced that our house smelled like a fancy restaurant.

Like, are you even ready for this level of food celebrity status? Prepare yourself.

Can’t Stop Swooning Over This One

Two of my very favorite things about this recipe are the process – or maybe better called an adventure 😁 – of searing the scallops (um, PS. hi, I’m a complete novice at the scallop game, so just wanted to throw that out there) and the slow simmering of the risotto.

I am usually all-in for quick and easy meals that require little to no hands-on time. I embrace slow cookers (see also: Midwest born and raised). Short ingredient lists inspire me. I love fast food processor meals , because you can count Magic Green Sauce as a meal, right?

But slow, constantly-stirred, creamy risotto is not necessarily fast, and I love it all the more because of it.

There is something so super zen, so calming and relaxing for your always-on-the-go self when you’re standing over the stove and gradually stirring the liquid into the barely-bubbling pan of creamy arborio rice while talking to your people sitting on the other side of the counter. You’re just lazily pouring, stirring, pouring, stirring, and together you’re just talk-talk-talking. And your house smells amazing like you CAN’T EVEN because garlic + butter + white wine is basically the same thing as aromatherapy. And obviously you can and will manage to find time between stirs to take five hundred bites, you know, just to test it. It’s the purist form of food therapy.

How To Get The Perfect Scallop Sear

The scallops are almost sweet and so perfectly light and luscious, but let’s tell it like it is: searing them might not be food therapy and might require some YouTube studying beforehand.

A few things that help:

• use a non-stick pan
• use grapeseed oil (high smoke point)
• get that pan pretty darn hot
• shake the pan around with the scallops in there so they don’t stick and tear
• keep a fire extinguisher handy
• just kidding

For real: You can do this. We can do this.

Fancy restaurant status is coming at you in the form of golden brown scallops, creamy Parmesan risotto, and garlic sautéed greens! 👇

Brown Butter Scallops: FAQs

This was a helpful video tutorial I watched for searing the scallops ! Thanks, Martha.

Shrimp would be really tasty!

Around 20-30 minutes should do the trick!

Prefer To Watch Instead Of Read?

**I developed this recipe in partnership with ALDI for an Instagram campaign, so while this isn’t a sponsored post per se, we did use (and enjoy!) ALDI Jumbo Scallops for the recipe! 👌 The Jumbo Scallops will be available in ALDI stores from 12/16 through the end of the holiday season, or while supplies last!**

4.9 from 100 reviews

• Author: Pinch of Yum
• Total Time: 30 minutes
• Yield: 3 -4 1 x

Description

Brown Butter Scallops with Parmesan Risotto! So Luscious! So Fancy! So Christmas-Date-Night-In Perfect. Say hello to this delicious meal!

Ingredients

Parmesan risotto:.

• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• 1/2 cup white wine
• 3 -ish cups of chicken broth
• 1/2 cup Parmesan cheese

SEARED SCALLOPS:

• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops

SAUTEED SPINACH OR KALE:

• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups spinach or kale

BROWN BUTTER:

• 3 tablespoons butter

Instructions

• For the Risotto : In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.
• For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
• For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
• For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sauté
• Cuisine: Italian

Keywords: brown butter scallops, parmesan risotto, scallops with risotto

More Date Night Deliciousness

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• Date Night Rigatoni with Sausage and Kale
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I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

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380 Comments

Oh be still my heart!! I adore scallops but haven’t had them in soooo long because let’s be honest – they’re not exactly wallet-friendly. However, these look so good that I’m most definitely making this dish happen soon. Your golden sear looks so perfect!!

Thanks Angela! Appreciate that! it definitely took me a few tries 😀

I’m going to make brown butter scallops with parmesan risotto for my 22nd anniversary tonight!!!!!! Wish me luck!

Enjoy, Sophia! Happy Anniversary! ❤️

I have made this recipe a few times now and all I can say is delicious!! Nothing better than creamy risotto and pan seared scallops. Thanks for this amazing recipe 😋

This whole dish sounds divine! And I absolutely adore your writing style, Lindsey. You make me want to come hang out in your kitchen and hear those scallops sizzle

Thanks Heather! SZZZZZ

I love a good scallop but these look phenomenal! And with that beautiful golden glaze of browned butter? YUM!!

Thanks Kristin!

Risotto for the win! It is one of the only dishes that always makes me feel decadent for something that really isn’t too crazy. The stirring just gives me an excuse to watch Netflix on the iPad 😉

Agree! So perfect!

Haven’t tried Scallops before, but this dish make me want to dive into a scallop cooking adventure. A must try dish. Thanks.

Thanks Shobelyn!

i can never get scallops seared (aghhh), and though they still end up delicious, i’m ready to conquer them. you make it sound so easy, and your scallops are so fabulously burnished that i believe it could actually work at home!!

Ha – easy might be a stretch, but I have full confidence that if I can do it, you can too!

Here’s why it’s hard to get a good sear on most scallops: https://www.seriouseats.com/2015/08/the-food-lab-how-to-sear-scallops.html

It’s nothing you’re doing wrong, it’s the scallops.

It’s like you knew that I was looking for a scallop/risotto recipe to make for Xmas Eve. This looks beautiful and delicious!!

why yes! yes I did!

Oh man, serious fancy restaurant status here. This looks AMAZING! Also – I made your falafels and magic green sauce for dinner a couple nights ago with some brown jasmine rice + veggies and it was PERF. Thanks for the recipes! They’re always so good.

Oh I’m so glad to hear that Lucia!

There’s nothing like a nice seared scallop. When I used to work in the restaurant biz, we would actually make sure the oil in the pan hit smoke point (you could see light smoke off the pan) before putting the scallops in, because you’re right, those bad boys can stick!

So fun to hear that from a REAL restaurant girl! Thanks Nicole!

I haven’t made scallops in ages (and I don’t know why). This looks deelish, thanks much

Thanks Mary Beth! 🙂

This looks so delicious I want to leave work now and get started on dinner!

hahah yes! you and I both.

OMG, that looks amazing! I am obsessed for risotto (no exaggerations) and I love scallops, but I have never made them, because I am afraid to mess it up.

But I have to give this a try though! It looks so delicious!

It did take me a few tries, but what’s cooking if not one big adventure? 🙂 haha! good luck Ana!

Never had scallops, but I’m up for the challenge. I’m not going at alone tho; a fire extinguisher will be on standby. 🙂

hahaha good call Tonya! You will love them!

YUM!!! Scallops are everything. I’m totally craving this right now!

Thanks Whitney!! XO

Where are those bowls from? They are amazing!

My father in law makes them! Working on getting them up for sale on a website or something… 🙂

Please let us know once they are available to buy !!!

Am cooking this dish as I write this – it’s our anniversary and a cold night here in Georgia so thought I’d do something special. Curious if your father in law is selling his dishes yet? They are gorgeous!

I adore scallops and yours don’t look like they were made by a novice – this whole bowl looks incredible! By the way – where did you get the actual bowl itself? Its so gorgeous

My father in law makes the bowls! 🙂

I just want to eat bowls and bowls of this! I’m completely drooling as have a weakness for scallops but never get a chance to order them for a restaurant or buy them from the store very often.

This is your time! Enjoy Chels!

I have made this recipe so many times now. It always makes me feel so confident in my cooking skills! This dish is heaven. Brown butter on everything? Yes. The flavors are perfect together. It’s so indulgent, I think of it as my “show-off” dish. This is a staple recipe, for sure. Perfect for a fun or special occasion! Or not, really… perfect for any day you want something absolutely delicious.

I have had scallops a total of ONE time in my life. It took me 10min to get up the nerve to eat them. Then there were texture issues. And then after the entire process (because it indeed became a process) I decided I kinda loved them.

Pointless story…but this recipe may have me heading down memory lane for that process all over again LOL. Yum.

Side note: when is your FIL going to just open up an online store because I think you get comments every post about that stunning bowl 🙂

SOON! I literally have a shipment of bowls that I’m working on selling via workshops right now but hopefully we’ll have a site soon! 🙂

Oh, I love scallops and this looks really good. I will give it a try! Maria

Thanks Maria! Hope you like it!

Looks delicious! Will definitely be trying this.

And those bowls are gorgeous. I have homemade ceramic pie pans and people always comment. They add such a unique touch to the dish!

Thanks Breanne! Appreciate that!

Made this tonight for NYE – so good! I love scallops but had to sub in shrimp (scallops were $30/lb, what?!) The brown butter on top made it amazing. We gobbled it up in no time. Thanks again Lindsay!

Glad you liked it, Breanne! Happy New Year’s. 🙂

Brown butter in anything is just amazing! To fulfill my eternal devotion to brown butter I have to make this!

Thank you Linda! BUTTER 4 LYFE

This looks incredible Lindsay!

I just have to say thank you. I love your simple approach to food while still creating something that feels, looks, and tastes so decadent! Keep up the great work! PS. I’m making your falafels with magic green sauce this weekend and cannot wait :)))

xxoo, Ellie Hungry by Nature

Thank you Ellie! This seriously makes my night. Sometimes I get weary of all the work that goes into this blogging gig, but when I get back to the core – recipes that people actually love and make in their real life – it gets me all jazzed up again. 🙂 XO

Looks os good! I have had scallops but I have never made them. I will have to give it a try!

Yes – must try! 🙂 Enjoy Emily!

These are perfectly seared scallops! Browned on the outside, soft on the inside – looks amazing!

Thank you Melanie!

Oh My!! This looks wonderful…..

Thanks Wendy! 🙂

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Seared Scallops With Basil Risotto

By 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.

Ingredients

Preparation.

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.

How would you rate Seared Scallops With Basil Risotto?

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Reviews (16)

My boyfriend decided he wanted to try this recipe tonight. I am a chef, and I develop recipes for a living. Just don't mess with Italian. Everything in this dish is Italian except the pineapple juice, which totally overpowers the entire dish. All you taste is pineapple and it's 100% sweet with no other flavors. I couldn't eat it, it was terrible. Fusion can be good, but just adding pineapple to risotto doesn't make it fusion. I gave it two stars because I cooked scallops the way I have always cooked them and they were delicious. My boyfriend loves pineapple juice and thought it was fruity and nice, but I guess if you love sugar the way he does, then you'll probably love this dish.

Birmingham, AL

As my mother would, doctored this recipe up a bit. Puréed fresh pineapple for the juice, used Cento low sodium broth as I was out of veggie broth. I also added mostly fresh Thai basil with a bit of Italian I can’t eat Parmesan so added about 2 tbsp of marscapone and added about 1 1/2 tsp of Korean Gochugaru flakes. It came out great. Perfect summer dish. The pineapple we used wasn’t extremely ripe so it wasn’t super sweet and I think that worked perfectly. I make a lot of risottos and this adaption will go into the roataion especially in the summer. So refreshing.

Philadelphia

The risotto cooked well and the instructions were fine. I completely agree with others though that the pineapple juice in the risotto was just weird and slightly off putting. I’d use chicken stock instead if making it again.

Washington, DC

Excellent dish! I adjusted the liquid ratio like other reviewers (2.75 cups vegetable broth, 0.75 cups orange juice), and the risotto was slightly sweet with a nice tang that balanced out the creaminess. Also cooked the scallops in butter instead of oil. My family has asked to eat this once a week in the summer!

This was a great spring/summer risotto dish. The only change I made was to switch the proportions of vegetable broth to pineapple juice due to reviews, and that ended up being the right call. That's why I took a star off. I liked the flavor of pineapple that we got, but again I can understand that if you used the full amount of juice called for, it might have been overwhelming. The flavor we got was enough to be interesting but not enough to be overpowering. I would recommend combining the vegetable broth and pineapple juice beforehand in a measuring cup and adding the pineapple juice in to your taste before heating it up.

Complete waist of time! The pineapple juice ruined this dish. We took one bite and ended up eating ramen for dinner. Way too sweet and overpowering. Stick to the classics.

My partner and I LOVED this. My vegetable broth to pineapple juice was slightly different - less pineapple juice - but I also included some crushed pineapple. We also only had Pecorino cheese but the results were fantastic. The basil with the pineapple and cheese combination truly worked. I would definitely make this again.

Heather Kate

Alexandria, VA

We love scallops and always sear them in a similar manner. What didn’t work was the flavors in the risotto. The initial sweetness of the pineapple juice was a bit overpowering to the taste of the scallops. My partner didn’t know what to say about it. It wasn’t bad but definitely not stellar. Not interesting enough to even try to improve

SF Bay Area

The pineapple juice caught my attention when I saw this recipe since it added a sweet, tangy element to a savory dish. I made it last night for my family and they loved it. The pineapple juice worked well with the parmesan cheese and basil. It made the risotto much more complex and interesting. I agree with some of the comments that cooking the scallops in butter or bacon fat would add more flavor to the scallops. At the same time, the flavor of risotto more the compensates for the simple prep of the scallops. I plan to cook this again and test it with other proteins.

kirkpion5891

Chicago, IL

I was intrigued by the idea of substituting pineapple juice for much of the broth. The reality was that it made it tangy but sticky. I prefer the creaminess of other risottos and would not make this again.

Mountain View

I was skeptical when I saw pineapple juice mixed with vegetable broth, but after reading the glowing reviews, I thought somehow it must work. It doesn't. The pineapple juice makes the risotto very sweet, and completely overpowers the parmesan to the point where you can't taste it at all. Husband took one taste and said, "What's in this?", and not in a good way. Sadly, it was a waste of beautiful, expensive scallops and a lot of effort.

Blue Bell, PA

Excellent! Pineapple juice brightens up the risotto and doesn't compete with the parmesan. Radish microgreens add a bit of color and spice. We decided to cook our scallops in butter (letting it froth and brown a bit) instead of vegetable oil, but otherwise followed the recipe steps to the T. Would definitely make this again.

melaniecrissey1389

Marietta, GA

Such a great summer risotto! The pineapple juice was surprisingly good. I used chicken stock instead of veggie because that was what I had. I cut back a lot on the cheese because the pineapple and cheese just didn't seem to work together when I taste tested it. I did make bacon and cooked the scallops in the bacon fat. The chopped bacon was a nice addition to the dish. This is being added to the summer rotation.

San Diego, CA

Made this last night. Flavours were excellent. I did need more juice/broth mixture. My girls ate it up with no leftovers. Thanks for the tip for cooking scallops! They were perfect and delicious. I might use broth mix to cook farro, that way I won’t be so warm. Kids and hubby say make again.

Thepumpkincat

Made this following the recipe as is but halved it. Fantastic. Loved the flavors.

Michigan City, IN

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Scallop Risotto with Brown Butter & Parmesan

This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a creamy, rich end product.

Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company Sun Basket before making the move to Dotdash Meredith Food Studios.

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well.  Learn more about our food philosophy and nutrition parameters.

Ingredients

4 tablespoons unsalted butter, divided

1 large shallot, finely chopped

2 teaspoons chopped fresh thyme

1 large clove garlic, minced

1 cup arborio rice

½ cup dry white wine

3 cups unsalted vegetable broth

1 ½ cups water

½ cup grated Parmesan cheese

½ teaspoon salt, divided

1 pound dry sea scallops, tough muscle removed

½ teaspoon ground pepper

Chopped fresh flat-leaf parsley for garnish

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallot, thyme and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes. Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute. Add 1/2 cup broth; cook, stirring often, until the liquid is absorbed and the mixture thickens, about 2 minutes. Repeat with the remaining broth and water, adding in 1/2-cup increments, until the rice is creamy and tender, about 35 minutes total. Stir in Parmesan and 1/4 teaspoon salt. Remove from heat and cover to keep warm.

Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining 1/4 teaspoon salt. Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat until the butter foams and turns golden brown, about 3 minutes. Add the scallops; cook until golden brown and just opaque in the center, about 2 minutes per side. Serve over the risotto; top evenly with the brown butter. Garnish with parsley, if desired.

Nutrition Facts (per serving)

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Seared Sea Scallops With Leek Risotto and Lemon-Brown Butter Sauce Recipe

Seared sea scallops, a rich, creamy leek risotto, and an easy brown butter-lemon sauce come together for a show-stopping Valentine's Day entrée.

Serious Eats / Emily and Matt Clifton

Why It Works

• Dry-packed sea scallops brown better and have a deeper, sweeter flavor.
• Drying the scallops well and salting them in advance leads to better browning later.

Seared sea scallops, a rich and creamy leek risotto, and an easy but flavorful brown butter and lemon sauce come together for a show-stopping Valentine's dinner that doesn't require hours and hours of cooking.

February 2017

Recipe Details

Ingredients

For the Leek Risotto:

1 tablespoon (15ml) extra-virgin olive oil

1 1/2 cups (300g) Arborio or Carnaroli rice

4 tablespoons (60g) unsalted butter , divided

2 large leeks , white and light green parts only, washed well and diced (about 2 1/2 cups)

1/2 cup (120ml) dry white wine

5 to 6 cups homemade or store-bought low-sodium chicken or vegetable stock or water, kept warm

3 tablespoons (45ml) mascarpone cheese

1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)

2 teaspoons lemon zest , finely grated (from about 1 large lemon)

1 tablespoon (15ml) fresh juice from 1 lemon

Kosher salt and freshly ground black pepper

For the Lemon-Brown Butter Sauce:

5 tablespoons (75g) unsalted butter

1 medium clove garlic , minced

For the Scallops:

8 to 10 large dry-packed sea scallops (about 3/4 pound), dried thoroughly with towels

Kosher salt

1 tablespoon neutral oil , such as vegetable, canola, or grape seed (15ml)

2 tablespoons teardrop or other pickled pepper (optional)

For the Leek Risotto: In a medium saucepan, heat olive oil over medium heat until shimmering. Add rice and cook, stirring, until they turn translucent around the edges, about 3 minutes. Add 2 tablespoons butter and leeks and cook, stirring, until butter is melted and leeks are tender but not browned, about 5 minutes.

Add wine and simmer, stirring, until it has evaporated, about 3 minutes. Add 1/2 cup warm stock and stir until almost all the liquid has been absorbed. Continue cooking the rice, adding the broth in 1/2-cup additions, and stirring until the liquid is absorbed before the next addition, until rice is al dente, about 20 minutes. The rice can be kept warm at this point until ready to finish.

When ready to finish, stir in enough warm stock to loosen risotto to a creamy consistency. Stir in the remaining 2 tablespoons butter, mascarpone, Parmigiano-Reggiano, and lemon zest and juice. Season with salt and pepper. When finished, the grains of rice should be suspended in a thick and creamy sauce; if risotto thickens too much, simply add additional warm stock or water to restore proper consistency.

Meanwhile, for the Lemon-Brown Butter Sauce: Add butter to a small saucepan set over medium heat. Cook, stirring and swirling the pan every few seconds, until the foam subsides and the butter begins to turn golden brown and smells nutty, about 3 minutes. Off the heat, stir in garlic and let it sizzle for about 10-15 seconds, then add lemon juice. Season with salt and pepper; keep warm.

For the Scallops: Season scallops with salt. Let stand in the refrigerator for 15 minutes.

Remove salted scallops from the refrigerator and pat dry. Season lightly with a little more salt. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one. Press each scallop down very lightly with a spatula to ensure good contact with the pan.

Cook scallops without moving them until well browned on first side, 1-2 minutes. Carefully flip scallops and cook until seared on opposite side and medium-rare within, about 1 minute longer. Transfer scallops to a paper towel-lined plate to drain. To serve, scoop risotto into warmed bowls, top with scallops, and drizzle with the sauce. Top with a few peppers, if using.

You will likely have leftover risotto, which can be refrigerated overnight and reheated in a saucepan by stirring in hot broth or water.

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More Serious Eats Recipes

Risotto With Creamy Scallops and Tomatoes

By marian burros.

Featured in: Scallops Round Out A Creamy Risotto

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Ingredients

• 4 to 5 cups no-salt-added fish stock
• 2 ounces onion to yield ½ cup chopped onion
• 3 teaspoons olive oil
• 1 clove garlic
• 1 cup Arborio rice
• ¾ cup dry white wine
• 6 large ripe plum tomatoes
• Enough fresh thyme to yield 1 tablespoon chopped thyme
• 12 ounces scallops
• 2 tablespoons reduced-fat ricotta
• ¼ cup nonfat plain yogurt
• 1 lemon to yield 1 teaspoon finely grated lemon rind
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

Nutritional analysis per serving (3 servings)

563 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 31 grams protein; 1129 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

In a saucepan, heat the stock to a simmer.

Chop the onion. Heat 2 teaspoons of the oil in a deep, heavy-bottom pot. Add the onion, and saute over medium heat until onion begins to take on a little color.

Chop the shallots, and mince the garlic.

When the onion has softened, add the rice and stir to coat. Add the wine to the rice. Stir and let the wine cook away, about 2 minutes.

Heat a nonstick saute pan until it is very hot. Reduce the heat to medium-high, and add the remaining teaspoon of oil. Saute the shallots and garlic until they begin to soften.

Add a cup of simmering stock to the rice, and cook over medium-high heat, stirring about every 2 minutes until the liquid has been absorbed. Repeat this procedure, adding more stock as it is absorbed into the rice, stirring often.

Meanwhile, wash, trim and slice the tomatoes. Add them to the shallots and garlic, and cook until they soften, about 5 minutes. Wash and chop the thyme, and add it to the tomatoes as they cook.

Wash the scallops. Whisk the ricotta and yogurt. Grate the lemon rind.

A couple of minutes before the rice is tender, stir the scallops into the tomato mixture and cook. Remove from heat, and stir the yogurt and ricotta mixture into the tomato mixture. Stir in the grated rind.

Remove the risotto from the heat, and stir in the scallop mixture. Season with salt and pepper, and serve.

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Private Notes

Cooking notes.

• All Notes ( 0 )
• Private ( 0 )

I substituted crème fraiche the yogurt and ricotta. Very nice risotto! Best to use bay scallops in this recipe. Or smaller sea scallops cut in half.

I used salt-free vegetable broth rather than fish stock. Immediately after adding the tomato-scallops mixture to the risotto I was alarmed by the soupy excess liquid. But thorough mixing and allowing the mixture to rest for one minute eliminated the excess liquid, leaving a creamy risotto. The result was a delicious dish and a welcome alternative to mushroom risotto,

This was a delightful departure from basic risotto and mushrooms! One recommendation: double the yogurt, ricotta and lemon toping mixture and bring it to the table in a small serving bowl, allowing diners to help themselves.

Recipe Tags

• Arborio Rice
• Main Course

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Risotto with seared scallops

Ingredients

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Cozy terrace with excellent risotto - Aist

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“Cozy terrace with excellent risotto” Review of Aist

We had dinner at the terrace on a summer evening, and I was pleasantly surprised by the vibrant and yet cozy atmosphere. The risotto was excellent.

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22 - 26 of 375 reviews

I have had several visits to Aist for the last 7-8 years, and frankly speaking, the terrace is one of the most spectacular place during the summer, Service is amazing, it is a little bit pricey but it s really worth it, I always enjoy when I am in Aist. Thanks to them

It is a very nice place in the center of Moscow, close to Patriarshie ponds. Food was fresh and promptly made. Personnel is nice and very polite. It is a bit pricy, but worth it.

We came here after our flight around 3/4pm for a small meal as we had a late dinner planned. We had the salmon bruschetta which was amazing as well as grilled artichokes and gazpacho. It was all very good. The service was great and it has a very nice outdoor terrace to enjoy a nice summer day.

I'm sure that This place can do better than that.i came with couple guys 11:30 , the waiter took the order and we where told that the kitchen is closing at midnight and they can't serve us. I asked for manager and one of the lady came to me and told me that nothing can be done. I was very clear that I will make sure that mr.Novikov will find out about this mess the have in there place. She rethink everything and told me that she will get our order out. That everything begin ..... The waiter was the slowest guy in the planet.food was done by dishwasher I think. When you paying big $$ you like to get good service and good. Hope that administration orb the owner will get this and will take care of the mess the have at there Restuarant. Long story short ..... Never again !!!!!

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