Risotto can be intimidating but hopefully after this you feel more comfortable. So, here we go….
Scallop Risotto:
2 cups arborio rice
4 tbsp butter
1 lb scallop pieces (or bay scallops)
1/2 of a small onion, chopped
1 cup button mushrooms, softened
1 cup peas (I used canned peas)
6 cups chicken broth
1 packet bonito flakes, approx 1 tbsp
1/2 fresh cilantro, chopped
3 tbsp harissa
1/2 tsp rice vinegar
Toss scallops in rice vinegar and set aside
Open peas. Add liquid from can to the chicken broth and heat in medium saucepan over low heat.
Heat olive oil over medium heat in large pan. Add onion. Cook until translucent.
Add butter to pan. Once butter is melted, add rice. Stir well
Toast the rice in the butter until it starts to turn brown.
Add 1 cup on the chicken broth/liquid from peas to the rice. Stir continuously.
When liquid is almost gone, add more liquid 1/2 cup at a time. Repeat until liquid is gone.
Once all liquid has been added to rice, add the bonito. Be sure to crush the bonito as you add it (I use my hands to do this). Stir well.
Add mushroom and peas to rice and stir well.
Add all the cilantro except a pinch and the Parmesan to the rice and remove from heat. Stir well.
In a separate saute pan, heat olive oil over high heat. Once hot, add the scallops. Saute for 3-4 minutes, tossing frequently.
Add the harissa and continue to toss until scallops are done. Be sure not to over cook.
Plate risotto in center of a plate and top with scallops. Garnish with remaining cilantro.
I know that seems like a lot, but its really easy. Check out the video. As always, if you have any questions, please reach out to me and I’d be happy to help.
Happy cooking!
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