Ingredients:

  • For the Risotto:
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 small yellow onion, finely chopped (about 1 cup / 140–150 g)
  • 1 1/2 cups Arborio rice (300 g)
  • 1/2 cup dry white wine (120 ml) — optional, or use more stock
  • 4 cups low-sodium chicken or vegetable stock, kept warm (960 ml)
  • 3 tbsp (42 g) unsalted butter, cold and divided (1 tbsp for cooking, 2 tbsp for finishing)
  • 3/4 cup freshly grated Parmesan cheese (about 75 g), plus extra for serving
  • Zest of 1 lemon (optional; about 1 tsp) and 1–2 tbsp lemon juice (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • For the Scallops:
  • 1 lb (450 g) large sea scallops (diver or dry-packed), side muscle removed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 tbsp (14 g) unsalted butter
  • Microgreens or chopped parsley, for garnish (optional)
  • Lemon wedges, to serve

Instructions:

  1. Prepare stock and mise en place: warm stock over low heat and keep gently simmering; pat scallops dry and remove side muscle; grate Parmesan, chop onion, and zest lemon.
  2. Start the risotto: heat 2 tbsp olive oil and 1 tbsp butter in a medium heavy-bottomed saucepan over medium heat; sauté chopped onion until translucent and soft, about 4–5 minutes, without browning.
  3. Toast the rice: add 1 1/2 cups Arborio rice and stir to coat in oil and butter; toast 1–2 minutes until edges look translucent but centers remain opaque.
  4. Deglaze with wine: pour in 1/2 cup dry white wine (optional) and cook, stirring, until it is almost fully absorbed.
  5. Add warm stock, ladle by ladle: add about 1 ladle (≈1/2 cup) of hot stock, stir gently until mostly absorbed; continue adding stock one ladle at a time and stir frequently for 18–24 minutes until rice is al dente and suspended in a silky sauce.
  6. Finish the risotto: when rice is al dente, remove pan from heat and stir in the remaining 2 tbsp cold butter and 3/4 cup grated Parmesan until glossy and creamy; adjust seasoning with salt, pepper, lemon zest and 1–2 tbsp lemon juice if using; keep warm covered.
  7. Sear the scallops: heat a wide skillet over high heat until very hot; season scallops with salt and pepper; add 1 tbsp olive oil to skillet and place scallops spaced apart; sear 1.5–2 minutes without moving until a golden crust forms; flip, add 1 tbsp butter, baste and cook 1–1.5 minutes until just opaque and springy; remove immediately to avoid overcooking.
  8. Plate and serve: spoon warm risotto onto warmed plates, arrange 3–4 scallops on top, garnish with microgreens or parsley, extra shaved Parmesan and lemon wedges; serve immediately.