This simple scallop risotto makes for an impressive main dish.
Stirring the risotto often results in a creamy, rich end product.
Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes.
Photo: Victor Protasio
Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute.
Stir in Parmesan and 1/4 teaspoon salt.
Remove from heat and cover to keep warm.
Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining 1/4 teaspoon salt.
Serve over the risotto; top evenly with the brown butter.
Garnish with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
