Creamy Risotto With Pan-Seared Scallops And Sausage Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
• 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 translucent.
• STEP 3.Gradually add chicken broth to the saucepan, stirring constantly until the liquid is absorbed. Continue adding broth and stirring until the rice is cooked al dente.
• STEP 4.In a separate skillet, heat olive oil over medium-high heat. Add scallops and cook for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
• STEP 5.In the same skillet, add sausage and cook until browned and cooked through. Remove from skillet and set aside.
• STEP 6.Once the risotto is cooked, stir in grated Parmesan cheese and season with salt and pepper to taste.
• STEP 7.To serve, divide the risotto among plates and top with pan-seared scallops and sausage. Garnish with chopped parsley or grated Parmesan cheese, if desired.
• STEP 8.Serve immediately and enjoy!

Cooking Tips

• Make sure to use Arborio rice for the risotto, as it has a high starch content that gives the dish its creamy texture.
• When cooking the scallops, make sure the skillet is hot before adding them to achieve a nice sear.
• You can use any type of sausage you prefer, such as Italian sausage or chorizo, to add different flavors to the dish.
• For a vegetarian version, you can omit the sausage and add vegetables like mushrooms or peas to the risotto.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the risotto, add a splash of chicken broth or water to a saucepan and heat over medium heat until warmed through, stirring occasionally.
• This dish is best served immediately after cooking to enjoy the creamy texture of the risotto and the freshness of the scallops and sausage.