Champagne Risotto with Brown Butter Scallops

Brown butter scallops with parmesan risotto is not just a dish; it’s a heartwarming experience that transports you to cozy Italian streets, where the aroma of freshly cooked seafood mingles with the inviting scent of buttery risotto wafting through the air. The creamy texture of Arborio rice envelopes each scallop perfectly, creating a one-of-a-kind meal that delights both the eyes and the palate. Each bite is a dance of rich flavors that melt in your mouth, making it hard to resist. This dish balances elegance and comfort, making it the perfect addition to any dinner table, whether you’re celebrating a special occasion or simply enjoying a lovely evening at home.

I’ll never forget the first time I prepared this dish for a gathering of friends—it was a spontaneous choice, but the reactions were priceless. The warm glow of the brown butter over the perfectly seared scallops stole everyone’s heart. But it’s more than just a pretty plate; the savory blend of parmesan risotto adds a luxurious touch to the meal, making it a crowd-pleaser without being overly complicated. You can whip up this impressive meal in just about an hour, making it an accessible option for any home cook. Trust me, once you try Champagne Risotto with Brown Butter Scallops, it’s destined to become a cherished favorite in your kitchen repertoire!

How to Make Champagne Risotto with Brown Butter Scallops

Prepare the broth: Heat 4 cups of low-sodium chicken broth in a saucepan over low heat. Keeping the broth warm while cooking the risotto helps maintain a consistent cooking temperature and creaminess.

Sauté shallots and garlic: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add 1 medium finely chopped shallot and 2 cloves of minced garlic, sautéing for about 2 minutes until fragrant and slightly translucent. This combination forms the aromatic base of your risotto.

Toast the rice: Stir in 1 cup of Arborio rice, making sure each grain is coated with the butter. Cook for 1-2 minutes, allowing the rice to become slightly translucent around the edges. This toasting step enhances the rice’s nutty flavor and prepares it for absorbing the broth.

Prepare the scallops: While the risotto cooks, pat dry 12 large sea scallops with paper towels, then season them with salt and black pepper. Dry scallops sear beautifully, giving them that delectable golden crust.

Sear the scallops: In a separate skillet, heat 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until they develop that gorgeous golden brown color. Remove the scallops and set them aside while you finish the risotto.

Brown the remaining butter: In the same skillet where you cooked the scallops, reduce the heat, adding the remaining 2 tablespoons of unsalted butter. Watch closely as it melts, bubbling and eventually turning a beautiful golden brown. This step adds a rich, nutty flavor that will drizzle over the finished dish.

Deglaze with wine: Pour in 1/2 cup of white wine and stir, scraping any browned bits off the bottom of the skillet. Allow the wine to simmer until mostly absorbed—a few minutes will do—adding layers of flavor to your risotto.

Add the broth gradually: Now, it’s time to return to the risotto. Begin adding the warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. This slow cooking method allows the rice to release its starches, creating that signature creamy texture. Continue this process for about 18-20 minutes or until the rice is al dente.

Stir in parmesan: Once the risotto has reached the desired creaminess, stir in 1 cup of grated Parmesan cheese, mixing until melted and fully incorporated. Season with salt and black pepper to taste, adjusting as needed.

Plate and serve: To serve, spoon the risotto onto plates, elegantly topping each serving with the beautifully seared scallops. Drizzle with your browned butter for that extra touch of indulgence, and finish with a sprinkle of fresh herbs like parsley or chives for a pop of color.

Storing & Reheating

Leftover Champagne Risotto with Brown Butter Scallops can be enjoyed but storing it properly is key. Keep any unconsumed scallops and risotto in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the risotto (without scallops) in suitable containers for up to 3 months. When you’re ready to enjoy leftovers, gently reheat in a saucepan over low heat, adding a splash of broth or water to restore its creamy texture. Keep in mind that the scallops may lose their delicate texture upon reheating, so it’s best to add them fresh anytime you serve this dish.

Champagne Risotto with Brown Butter Scallops can truly become a delightful staple in your cooking repertoire. This dish melds creamy, comforting risotto with the elegant, sweet taste of perfectly seared scallops, creating a meal that brightens any occasion. I encourage you to try your hand at this recipe and enjoy the rewarding experience of creating something deliciously special. It’s perfect for impressing guests or enjoying an elevated night in. Don’t hesitate to get a little creative with the herbs and garnishes to make it your own!

Recipe FAQs

Can I use frozen scallops for this recipe?

Absolutely! Frozen scallops are a great option, especially if you can’t find fresh ones. Just be sure to thaw them completely in the refrigerator overnight before cooking, and pat them dry thoroughly to get that lovely sear.

What can I substitute if I don’t have Arborio rice?

While Arborio rice is ideal for risotto, you can also use Carnaroli or Vialone Nano if available. In a pinch, short-grain brown rice will work, but be aware that the texture will differ slightly from traditional risotto.

Is it possible to make this dish without wine?

Yes! If you’d prefer to skip the wine, replace it with an equal amount of additional low-sodium chicken broth. You may miss a bit of the acidity, but the dish will still be rich and flavorful.

How can I make this dish vegetarian?

To create a vegetarian version, simply replace the chicken broth with vegetable broth. You can also swap the scallops for sautéed mushrooms or another favorite vegetable to give it a hearty feel.

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Champagne Risotto with Brown Butter Scallops

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• Author: Danae
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

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Description

Experience the rich and creamy flavor of Champagne Risotto paired with perfectly seared Brown Butter Scallops. This dish blends simple ingredients like scallops, parmesan, and white wine for a quick yet elegant dinner that’s sure to impress everyone at your table.

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Ingredients

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• 12 large fresh sea scallops
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1 medium shallot, finely chopped
• 1 cup Arborio rice
• 4 cups chicken broth, preferably low-sodium
• 1/2 cup white wine, such as sauvignon blanc
• 1 cup grated parmesan cheese
• Fresh herbs, such as parsley or chives for garnish
• Salt and black pepper to taste
• 1 tablespoon olive oil for cooking the scallops

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Instructions

• Heat chicken broth in a saucepan over low heat to prepare the risotto base.
• Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat.
• Add finely chopped shallots and minced garlic to the skillet; sauté for about 2 minutes.
• Stir in 1 cup of Arborio rice and cook for 1-2 minutes until slightly translucent.
• Pat the scallops dry and season them with salt and black pepper.
• In a separate skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat.
• Arrange the scallops in a single layer; cook for 2-3 minutes on each side until golden brown.
• Remove the scallops from the skillet and set aside.
• In the same skillet, reduce heat and add the remaining 2 tablespoons of unsalted butter to brown it.
• Return to the risotto, pour in 1/2 cup of white wine, and stir until mostly absorbed.
• Gradually add warm chicken broth, one ladle at a time, stirring frequently for about 18-20 minutes.
• Mix in 1 cup of grated Parmesan cheese and adjust seasoning with salt and black pepper to taste.
• Plate the risotto and top with the scallops, drizzling with brown butter.

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Notes

Ensure the scallops are dry before cooking for the best sear.
Adjust the seasoning of the risotto to your taste, especially before serving.
Garnishing with herbs not only adds flavor but also enhances presentation.

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Nutrition

• Serving Size: 1 serving
• Calories: 560
• Sugar: 1g
• Sodium: 600mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 80mg

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