2025 Making Brown Butter Scallop Risotto in the Presidential Suite
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Start with the scallops—live and shelled is best, but deshelled works fine too! Grab about 3 to 4 large scallops per person, wrap ’em up in a paper towel, and set aside at room temp.
Next, bring 1.5 liters of chicken stock up to a gentle simmer.
For the risotto, finely mince one shallot and three garlic cloves. Heat some extra virgin olive oil in a pan over medium heat.
Add the shallots and garlic, sauté for 3 to 4 minutes, then toss in 300 to 400 grams of Carnaroli rice and sauté for about 2 minutes.
Once everything’s toasted and mixed, deglaze the pan with about 250 ml of white wine and let it reduce almost completely. Then start ladling in your hot chicken stock, a couple ladles at a time.
Keep stirring until the stock’s fully absorbed, then add more—repeat until the rice is al dente and almost cooked.
Meanwhile, heat a separate pan on medium-high and add some neutral oil.
Pat the scallops dry and season with sea salt. Add a few scallops at a time to the hot pan and let ’em sear for about 2 minutes. Flip ’em, lower the heat, and add 3 tablespoons of unsalted butter.
Baste those scallops with the butter for another minute. Once golden, take them off to rest. Total cook time is around 3 to 4 minutes.
Back to the risotto—grate in some black truffle, lemon zest, and about 65 grams of Parmesan. Then toss in 4 tablespoons of unsalted butter.
Stir vigorously to blend everything into a creamy, flowy texture. Add more chicken stock if needed. Taste and adjust the seasoning.
To finish, plate the risotto and top with chopped chives, the scallops, a dollop of caviar on each, and a drizzle of olive oil. I like to garnish with Parmesan crisps for a little extra crunch.
This is how you make an unforgettable brown butter scallop risotto, perfect for any fancy night in!
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[Music] [Applause] Hey guys, welcome to Kitchen Tool Recipes. Today we’re making brown butter scallop risoto in a fancy presidential suite. Pat dry three to four scallops per person. Simmer chicken stock. Saute shallots and garlic. Toast rice. Delaze with white wine. Add stock till creamy. Sear scallops and butter till golden. Add truffle, lemon zest, parmesan, and butter to risoto. Stir and season. Plate with scallops, chives, caviar, and olive oil. Thanks for watching. Check description for full recipe. Subscribe for more. [Music] Nat.
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