Creato con AI
American-Style Creamy Scallop Risotto with Chardonnay Reduction
45 min 750 kcal a porzione Medio
Ingredienti
4 Porzioni
- Arborio rice1,5 cups
- Sea scallops1 pound
- Chicken broth4 cups
- Chardonnay wine1 cup
- Heavy cream1 cup
- Grated Parmesan cheese0,5 cup
- Unsalted butter2 tablespoons
- Onion (small)1 piece
- Garlic cloves2 cloves
- Olive oil2 tablespoons
- Black pepper0,25 teaspoon
- Salt0,5 teaspoon
- Chopped parsley2 tablespoons
Istruzioni
- 1
Pat the sea scallops dry with paper towels and season lightly with a pinch of salt and black pepper.
- 2
In a medium saucepan, bring the chicken broth to a gentle simmer and keep warm over low heat.
- 3
In a large skillet or wide saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the scallops and sear for 1-2 minutes per side until golden brown and just cooked through. Remove scallops from the pan and set aside, covered.
- 4
In the same pan, add the remaining olive oil and butter. Add the finely chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- 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
Pour in the Chardonnay wine and cook, stirring, until the wine is mostly absorbed by the rice.
- 7
Add a ladleful (about 1/2 cup) of warm chicken broth to the rice. Stir frequently and allow the liquid to be absorbed before adding the next ladleful. Continue this process, adding broth gradually and stirring, until the rice is creamy and al dente, about 18-20 minutes.
