Truffle Risotto With Sauteed Scallops Recipe

Truffle Risotto With Sauteed Scallops Recipe

• 2 cup of Arborio rice
• ½ small onion, chopped
• ½ cup grated truffle cheese
• ½ cup grated Parmigiano Reggiano
• 2 tbsp. truffle butter
• 4 cups chicken stock
• 1 cup heavy cream
• Truffle oil
• Truffle salt and grated fresh black truffle to garnish
• 20 scallops
• 2 tbsp. olive oil

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.