Scallops with Parmesan Risotto
Delicious scallops paired with creamy Parmesan risotto, perfected with the help of a rice cooker for consistently great results.
Ingredients
For the risotto
- 1 cup Arborio rice Short-grain rice ideal for risotto.
- 4 cups chicken or vegetable broth High-quality broth yields better flavor.
- 1 small onion, finely chopped Provides flavor base.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1/2 cup white wine Optional, enhances flavor.
- 1 tablespoon butter For finishing the risotto.
- 1/2 cup Parmesan cheese, grated For creaminess and flavor.
For the scallops
- 1 pound fresh scallops Make sure they are dry for better searing.
- 2 tablespoons olive oil For searing scallops.
Instructions
Preparation
- In a rice cooker, sauté the chopped onion and minced garlic in butter until softened.
- Add Arborio rice to the pot and stir for a minute to coat the grains.
- Pour in the white wine (if using) and allow it to absorb.
Cooking the Risotto
- Gradually add the broth, one ladle at a time, allowing the rice to absorb the liquid before adding more.
- Stir occasionally and continue this process until the risotto is creamy and the rice is al dente.
- Stir in grated Parmesan and butter before serving.
Cooking the Scallops
- Heat olive oil in a pan over high heat.
- Sear scallops for 2-3 minutes on each side until golden brown and cooked through.
Notes
Use fresh ingredients for best results. Consider investing in a rice cooker to simplify the risotto process. If desired, finish with a sprinkle of fresh herbs.