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Truffle Risotto With Sauteed Scallops Recipe

from United States by GourmetFoodStore.com
A great risotto is always amazing, but when you pair it with fresh truffles, lots of cheese and top it with plump and meaty scallops, it becomes a mouthwatering masterpiece. Every chef should have this truffle scallop risotto recipe in their repertoire!

Prep Time:
Cook Time:
Total Time:
Yield: 4

Truffle Risotto With Sauteed Scallops Recipe

Ingredients

Directions
  1. Melt butter in a medium pan over medium heat. Add onions and saute for about 2-3 minutes until they get a little soft. Add the Arborio rice and mix with the onions, cooking for 1-2 minutes.
  2. Add all the chicken stock and heavy cream and mix. Cook, stirring with a wooden spoon, until it starts thickening.
  3. Turn off the fire and stir in the butter and grated cheese. Add the truffle oil and stir.
  4. When the risotto is almost done, add the Parmigiano cheese and the fresh truffle.
  5. Heat 2 tbsp. olive oil in a skillet over medium-high heat. Place the scallops with 1 inch of space in between. Saute for 1-2 minutes, then flip and cook for another 2 minutes, until sides are opaque and scallops are browned on each side.
  6. Plate the risotto, drizzle with truffle oil, add 4 or 5 scallops on top and a few slices of fresh black truffle.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes, Truffle Recipes
Recipes by Course or Meal: Main Courses
Recipes by Occasion: Thanksgiving Recipes, Holiday Recipes
Recipes by Cuisine: Italian Recipes
Recipes by Season: Fall Recipes, Winter Recipes

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