Made with AI
Sicilian Scallop Risotto with Asti-Spumanti Reduction
Ingredients
- sea scallops480 g
- Arborio rice200 g
- olive oil2 tablespoons
- onion, finely chopped1 small (about 70g)
- garlic, minced2 cloves (about 6g)
- low-sodium chicken broth500 ml
- Asti Spumanti sparkling wine100 ml
- fresh parsley, chopped1 tablespoon (about 4g)
- Parmesan cheese, grated1 tablespoon (about 5g)
- sea salt1 teaspoon (about 6g)
- black pepper0,5 teaspoon (about 1g)
Instructions
- 1
Pat the sea scallops dry with paper towels and season both sides with a pinch of sea salt and black pepper.
- 2
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Sear the scallops for
- 3
5–2 minutes per side until golden brown and just cooked through. Remove scallops from the pan and set aside, keeping them warm.
- 4
In a separate large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for 2–3 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
- 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 Asti Spumanti sparkling wine and stir until most of the liquid is absorbed by the rice.
- 7
Add the chicken broth, about 100 ml at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 18–20 minutes, until the rice is creamy and al dente.
- 8
Stir in the grated Parmesan cheese, half of the chopped parsley, and season with the remaining sea salt and black pepper. Mix well and remove from heat.
- 9
To serve, spoon the risotto onto plates, top with the seared scallops, and drizzle with a little extra Asti Spumanti reduction if desired. Garnish with the remaining chopped parsley.
- 10
Serve immediately and enjoy your Sicilian Scallop Risotto with Asti-Spumanti Reduction.
