Name: Champagne Risotto with Brown Butter Scallops
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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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Brown butter scallops with parmesan risotto is a marriage of flavors and textures that takes some of the simplest ingredients and transforms them into a spectacular dish. The creamy risotto, made rich with Parmesan, becomes an exquisite base for the tender, perfectly seared scallops. When you drizzle the fragrant brown butter over everything, it’s not just a meal; it’s an experience. This is that enchanting dish perfect for elevating a weeknight dinner or impressing your guests at a cozy gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Champagne Risotto with Brown Butter Scallops
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Champagne Risotto with Brown Butter Scallops

Champagne Risotto with Brown Butter Scallops

I first stumbled upon this delightful combination during a special night at a charming Italian restaurant. The aroma of garlic and herbs dancing through the air intrigued me. After I finished mine, I couldn’t shake the flavor from my mind, leading me to replicate it at home. Now, every time I make Champagne Risotto with Brown Butter Scallops, it sparks joy and conversation around the table. It’s easy, budget-friendly, and undeniably crowd-pleasing. Join me in creating this sophisticated dish that will impress everyone!

Why You’ll Love This Recipe

Simple & Quick: Ready in about an hour—perfect for a weeknight treat!
Irresistible Flavor: The rich creaminess of the risotto paired with the nutty brown butter is simply divine.
Eye-Catching Appeal: Both elegant and delicious, this dish brings a touch of restaurant quality to your home.
Flexible Serving: Ideal for a romantic dinner, family gathering, or a special occasion.
Seafood Lovers’ Dream: Refreshingly light yet satisfying, it highlights the best of fresh sea scallops.

Ingredients You’ll Need

12 large fresh sea scallops: Choose plump, dry scallops for the best sear and flavor.
4 tablespoons unsalted butter: This will add richness and deepen the flavor; make sure it’s good quality.
2 cloves garlic, minced: Fresh garlic intensifies the flavor—don’t use garlic powder here.
1 medium shallot, finely chopped: Adds a delicate sweetness that’s less pungent than onion.
1 cup Arborio rice: This short-grain rice is key for achieving that signature creamy texture.
4 cups chicken broth: Low-sodium is preferred to control seasoning.
1/2 cup white wine: A dry wine like Sauvignon Blanc enhances the flavors; save the rest for sipping!
1 cup grated Parmesan cheese: Freshly grated will melt better and taste richer than pre-grated.
Fresh herbs (such as parsley or chives) for garnish: These add a burst of color and freshness!
Salt and black pepper to taste: Essential for balancing flavors—do adjust according to your preference.
1 tablespoon olive oil for cooking the scallops: This prevents sticking and helps achieve a golden crust.

How to Make Champagne Risotto with Brown Butter Scallops

Heat Broth: Begin by warming 4 cups of chicken broth in a saucepan over low heat. This will ensure that the risotto cooks evenly and absorbs flavor as you add it.

Melt Butter & Oil: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. This creates a rich base for the aromatics that follow.

Sauté Aromatics: Add the finely chopped shallots and minced garlic to the skillet, cooking for about 2 minutes until fragrant. The shallots should start to become translucent.

Toast Arborio Rice: Stir in 1 cup of Arborio rice, letting it toast for about 1-2 minutes. You want the rice to become slightly translucent around the edges, indicating it’s ready to absorb the flavors.

Season Scallops: While the risotto is working, make sure to pat your 12 scallops dry using a paper towel, then season them generously with salt and black pepper to taste.

Cook Scallops: In another skillet, heat the remaining 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Place the scallops in a single layer in the skillet and cook for about 2-3 minutes on each side until they are golden brown and translucent in the center.

Remove Scallops: Once cooked, gently remove the scallops from the skillet and set them aside—keep them warm while you finish the risotto.

Brown the Butter: In the skillet where you cooked the scallops, reduce the heat to medium-low, adding the remaining 2 tablespoons of unsalted butter for that wonderful brown butter flavor. Let it melt and bubble until it turns a lovely golden brown and smells nutty.

Deglaze with Wine: Return to the risotto, pouring in 1/2 cup of white wine. Stir constantly until the wine is mostly absorbed by the rice, inviting all those wonderful flavors to blend together.

Add Broth Gradually: Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. This process takes about 18-20 minutes, resulting in creamy risotto.

Stir in Parmesan: Once the rice is tender and slightly al dente, stir in 1 cup of grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste. This is where your risotto transforms into something truly luxurious.

Plate & Serve: Serve the creamy risotto in bowls, then top with the beautifully seared scallops. Drizzle the luscious brown butter over the top, and finish with fresh herbs for a pop of color and flavor.

Storing & Reheating

For any leftovers, let your risotto cool to room temperature before placing it in an airtight container. Refrigerate it for up to 3 days. If you’re looking to save it longer, you can freeze the risotto for up to 3 months; just be sure to store it in a freezer-safe container. When ready to enjoy again, reheat gently in a saucepan, adding a splash of chicken broth or water to revive creaminess. Don’t fret if the texture changes slightly; a little stirring helps refresh the dish.

Chef’s Helpful Tips

Avoid making the risotto too quickly; patience allows the flavors to meld beautifully.
Remember to use dry bay scallops for the best sear—wet scallops can steam and won’t develop that perfect crust.
To save time, prep your shallots and garlic beforehand so you can focus solely on cooking.
Experiment with different herbs for garnish; each brings its own unique twist to the dish.
Leftover scallops? Toss them on a salad or serve with pasta for another meal!

When it comes to Champagne Risotto with Brown Butter Scallops, you’ve got a dish that’s not just about nourishing the body, but the soul as well. The creaminess of the risotto combined with those rich, buttery scallops creates a memorable experience that’s remarkable and satisfying. Don’t hesitate to experiment with your favorite herbs or add your personal flair! Enjoy this process, and savor every bite. Your taste buds will surely thank you!

Recipe FAQs

Can I use frozen scallops for this recipe?

Absolutely! Just make sure to thaw them completely in the refrigerator or under cold running water. Pat them dry before cooking, as excess moisture will prevent them from achieving that delicious sear.

What if I don’t have Arborio rice?

While Arborio rice is best for achieving the creamy texture of risotto, you can use other short-grain varieties like Carnaroli or even sushi rice in a pinch. The key is to use a starchy rice for the best results.

How can I make this dish vegetarian?

You can omit scallops and substitute vegetable broth for chicken broth. You might also consider adding sautéed mushrooms or roasted vegetables for a hearty twist, elevating the flavor profile without compromising on richness.

Can I prepare the risotto ahead of time?

While risotto is best served fresh, you can prepare it ahead and store it in the fridge. Simply reheat with a bit of broth or water, and make sure to add some more cheese before serving to bring back the creaminess.