Mediterranean-Style Scallop Risotto with Sun-Dried Tomatoes and Basil

Instructions

1. 1

   Prepare all ingredients: finely chop the red onion, mince the garlic, slice the sun-dried tomatoes, pit and halve the Kalamata olives, and chiffonade the fresh basil.

2. 2

   In a medium saucepan, heat the vegetable broth over low heat and keep it warm.

3. 3

   In a large skillet or wide saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sea scallops and sear for 1-2 minutes per side until golden and just cooked through. Remove scallops from the pan and set aside, covered.

4. 4

   In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped red onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

5. 5

   Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted and coated with oil.

6. 6

   Pour in the dry white wine and stir until it is mostly absorbed by the rice.

7. 7

   Add the sun-dried tomatoes and Kalamata olives to the rice. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

8. 8

   When the risotto is nearly done, stir in the grated Pecorino cheese, black pepper, and salt. Adjust seasoning to taste.

9. 9

   Gently fold in the seared scallops and half of the fresh basil. Cook for 1-2 minutes to warm through.

10. 10

    Serve the risotto hot, garnished with the remaining fresh basil and an extra sprinkle of Pecorino cheese if desired.