Champagne Risotto with Brown Butter Scallops
Brown butter scallops with parmesan risotto marry the creamy magic of Italian cuisine with the exquisite flavor of seared scallops. The rich, nutty notes of browned butter dance brilliantly with the umami from the Parmesan cheese, elevating the risotto to a whole new level. When you take a forkful of the silky rice topped with a perfectly caramelized scallop, it’s pure culinary bliss.
Table of Contents
I remember the first time I made this dish, it was during a cozy winter evening when I craved something comforting yet elegant. The blending of textures—the creamy risotto paired with the tender scallops—created a symphony of flavors. The first bite sealed my love for this recipe, and I get the same thrill every time I prepare it. It’s a winner for any gathering, making it an ideal dish to impress family or friends without breaking a sweat!
Why You’ll Love This Recipe
- Simple & Quick: This dish comes together in about an hour, making it perfect for a weeknight treat or an impressive meal for guests.
- Irresistible Flavor: The combination of nutty brown butter and savory Parmesan creates a lavish taste experience you won’t forget.
- Eye-Catching Appeal: With golden scallops resting atop creamy risotto, it’s a feast for both the eyes and the palate.
- Flexible Serving: This dish makes a delightful main course, perfect for date nights, special occasions, or simply when you’re in the mood to indulge.
- Diet-Friendly Options: You can easily adjust the recipe to be gluten-free or seek dairy-free alternatives for a wider audience.
Ingredients You’ll Need
- 12 large fresh sea scallops: They bring a tender, delicate flavor that pairs beautifully with risotto. Make sure to look for dry-packed scallops for the best results.
- 4 tablespoons unsalted butter: This adds creaminess. You can substitute with ghee for a dairy-free version.
- 1 tablespoon olive oil: This is crucial for cooking the scallops to achieve a perfect sear. Any neutral oil will work in a pinch.
- 2 cloves garlic, minced: Adds aromatic flavor; feel free to use garlic powder if you’re out of fresh garlic.
- 1 medium shallot, finely chopped: Shallots lend a mild sweetness. If you can’t find them, red onion can be a suitable alternative.
- 1 cup Arborio rice: This short-grain rice is key to achieving creamy risotto. Avoid long-grain rice, which will not yield the same texture.
- 4 cups chicken broth (preferably low-sodium): Homemade is best, but store-bought works too; vegetable broth is a perfect substitute for a vegetarian option.
- ½ cup white wine (e.g., Sauvignon Blanc): Use a good-quality wine since it enhances flavors. For non-alcoholic versions, substitute with additional broth.
- 1 cup grated Parmesan cheese: This cheese not only adds richness but also creaminess. Pecorino Romano can be used but will change the flavor profile.
- Salt and black pepper: Essential for seasoning; feel free to adjust to your taste.
- Fresh herbs (such as parsley or chives) for garnish: These add a touch of freshness and color.
How to Make Champagne Risotto with Brown Butter Scallops
Heat the Broth: Begin by heating 4 cups of chicken broth in a saucepan over low heat. Keeping it warm is essential as you’ll need to add it gradually to the rice.
Prepare the Skillet: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. This combination helps achieve the right consistency for the risotto while ensuring it doesn’t burn.
Sauté Aromatics: Add 1 medium finely chopped shallot and 2 cloves of minced garlic to the skillet, sautéing for about 2 minutes until they become fragrant and translucent.
Add the Rice: Stir in 1 cup of Arborio rice, cooking for 1-2 minutes until the grains are slightly translucent around the edges. This step toasts the rice and enhances its flavor.
Season the Scallops: Pat 12 large scallops dry with paper towels and season with salt and black pepper. This ensures that the scallops sear properly for a tasty crust.
Sear the Scallops: In a separate skillet, heat another 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil over medium-high heat. Add the seasoned scallops in a single layer, cooking for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
Brown the Butter: In the same skillet where you cooked the scallops, reduce heat and add the remaining 2 tablespoons of unsalted butter. Cook until the butter is browned and starts to smell nutty, about 3-4 minutes.
Add White Wine: Return to the risotto and carefully pour in ½ cup of white wine, stirring until most of the liquid is absorbed, which will take about 1-2 minutes.
Stir in Broth: Gradually add the warmed chicken broth, one ladle at a time, while stirring frequently. This should take about 18-20 minutes until the rice is creamy and cooked al dente.
Incorporate Parmesan: Once the risotto reaches a creamy consistency, stir in 1 cup of grated Parmesan cheese, mixing until melted and well combined. Adjust the seasoning with salt and black pepper to your liking.
Plate the Dish: Serve the risotto hot on plates, topping each serving with browned scallops and drizzling with the rich brown butter. Finish with a sprinkle of fresh herbs like parsley or chives for an aromatic touch.
Storing & Reheating
To store any leftovers, keep them in an airtight container in the refrigerator for up to 3 days. If you choose to freeze it, expect to use it within three months, allowing for slight texture changes upon reheating. For the best results, gently reheat the risotto in a saucepan over low heat, adding a splash of broth or water to restore the creamy consistency, stirring frequently until heated through.
Chef’s Helpful Tips
- Don’t Rush the Searing: For perfect scallops, ensure they’re dry and give them enough space in the pan to sear effectively without steaming.
- Use Fresh Ingredients: The fresher the scallops and herbs, the better the flavor. Locally sourced ingredients can elevate a dish dramatically.
- Adjust Texture as Needed: If risotto is too thick as it cools, simply stir in small amounts of broth during reheating.
- Experiment with Flavors: Don’t be afraid to add a hint of lemon zest or saffron for additional flavor profiles that complement the seafood beautifully.
- Make Ahead: You can prepare the risotto in advance and reheat just before serving, adding the scallops fresh.
When you experience that first creamy bite of Champagne Risotto with Brown Butter Scallops, you’ll understand why this dish finds itself in the hearts of seafood lovers. It’s sophisticated yet surprisingly straightforward, allowing room for your creativity to shine. Trust that each creamy forkful topped with the succulent scallops is a delight waiting to happen. Take your time, enjoy the process, and most importantly, savor the results.
Recipe FAQs
Can I use frozen scallops for this recipe?
Yes, frozen scallops can work but ensure they are fully thawed before cooking. Pat them dry to achieve that beautiful sear.
What wine should I use for the risotto?
A dry white wine like Sauvignon Blanc is preferred, and you can also use Chardonnay. The key is to choose a wine that you enjoy drinking, as it will impact the flavor of the dish.
Can I make this risotto vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and keep the scallops out. You might even add fresh vegetables like asparagus or mushrooms for extra flavor.
How can I make this dish ahead of time?
You can prepare the risotto in advance and hold it warm. Just reheat gently when ready to serve, and cook the scallops fresh for that perfect sear.
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📖 Recipe Card
Champagne Risotto with Brown Butter Scallops
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Description
This Champagne Risotto with Brown Butter Scallops is a delightful meal that combines creamy risotto with perfectly seared scallops. With minimal prep and extraordinary flavor, it’s perfect for a memorable dinner.
Ingredients
- 12 large fresh sea scallops
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1 cup Arborio rice
- 4 cups chicken broth, preferably low-sodium
- 1/2 cup white wine, such as sauvignon blanc
- 1 cup grated parmesan cheese
- Fresh herbs, such as parsley or chives, for garnish
- Salt and black pepper, to taste
- 1 tablespoon olive oil for cooking the scallops
Instructions
- Heat chicken broth in a saucepan over low heat to prepare the risotto base.
- In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
- Add chopped shallots and minced garlic to the skillet and sauté for about 2 minutes.
- Add Arborio rice to the skillet and stir well, cooking for 1-2 minutes until slightly translucent.
- Pat the scallops dry and season with salt and black pepper.
- In a separate skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat.
- Add the scallops in a single layer and cook for 2-3 minutes on each side until golden brown.
- Remove the scallops and set them aside.
- In the skillet where the scallops were cooked, reduce heat and add the remaining 2 tablespoons of unsalted butter to brown it.
- Return to the risotto, pour in white wine, and stir until mostly absorbed.
- Gradually add warm chicken broth, one ladle at a time, stirring frequently for about 18-20 minutes.
- Stir in grated Parmesan cheese and season with salt and black pepper to taste.
- Plate the risotto and top with scallops, drizzling with brown butter.
Notes
Ensure to cook the scallops quickly to achieve a nice sear without overcooking them.
Use high-quality Parmesan for the best flavor in your risotto.
Garnish with fresh herbs just before serving for a vibrant finish.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 1g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
