Bay Scallop Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Gradually add chicken or vegetable broth to the saucepan, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente.
• STEP 4.In a separate pan, heat butter over medium-high heat. Add bay scallops and cook for 2-3 minutes until they are lightly browned and cooked through.
• STEP 5.Add the cooked scallops to the risotto and stir gently to combine. Season with salt and pepper to taste.
• STEP 6.Serve the bay scallop risotto hot, garnished with fresh herbs and a squeeze of lemon juice.

Cooking Tips

• Make sure to use Arborio rice for the risotto, as it has the perfect texture and creaminess.
• To achieve a creamy consistency, stir the risotto constantly and gradually add the broth.
• Do not overcook the scallops, as they can become tough and rubbery. Cook them just until they are opaque and cooked through.

Storage and Serving

• Leftover bay scallop risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it gently on the stovetop, stirring occasionally.
• Serve the risotto as a main course with a side salad or as a side dish alongside grilled fish or roasted vegetables.