Creamy Risotto With Scallops

1. 1

   Heat 1 tablespoon of butter and olive oil, add the onion, and cook over low heat without browning.

2. 2

   Stir in the rice (unwashed) and turn up the heat.

3. 3

   Stir the rice continuously as it starts to fry and becomes translucent.

4. 4

   Pour in the wine and do not stop stirring.

5. 5

   Add a ladle of stock with a pinch of salt, and stir.

6. 6

   The liquid must evaporate completely before adding more stock.

7. 7

   The rice beans will gradually cook and the sauce will thicken, in more or less 15 minutes.

8. 8

   You must add some water if the rice isn't completely cooked.

9. 9

   Adjust the seasoning.

10. 10

    Remove from heat, add 50 grams of butter, and Parmesan cheese, mix well.

11. 11

    Cover the risotto for a few moments but do not wait to serve, you cannot reheat this dish.

12. 12

    For the scallops, pan-sear in a tablespoon of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.