Truffle Risotto With Sauteed Scallops Recipe
Truffle Risotto With Sauteed Scallops Recipe
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 Instructions
Ingredients
- 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
Directions
- 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.
- Add all the chicken stock and heavy cream and mix. Cook, stirring with a wooden spoon, until it starts thickening.
- Turn off the fire and stir in the butter and grated cheese. Add the truffle oil and stir.
- When the risotto is almost done, add the Parmigiano cheese and the fresh truffle.
- 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.
- Plate the risotto, drizzle with truffle oil, add 4 or 5 scallops on top and a few slices of fresh black truffle
