You want a continuous low simmer the entire time. You want just enough water to release the risotto’s starches and make it creamy. Conversely adding too much stock at once will just boil the risotto. Don’t rush the process or let the broth/stock run dry.Warm broth keeps risotto warm and sizzling. Cold broth/stock will delay the cooking process each time you add it. Save the cast iron searing for the scallops. Cast iron may not be the best choice as the risotto will stick and burn the pan easily. The biggest tip on risotto, use a solid non-stick pan.It’s cheesy, creamy, garlicky, and SO fresh. My favorite risotto recipe is made with shallots, garlic, Parmesan cheese, optional mushrooms, and a little white wine. The scallops need to be just right, but the risotto carries the recipe.
This recipe is really all about the risotto. The caramelized lemon butter scallops are the perfect addition to the creamy and savory characteristics of risotto. I started off by using my lemon butter scallops recipe and paired it with my absolute favorite complementary risotto recipe. Scallops over risotto is a delicious and hearty, yet simple celebration meal. No leaving the kitchen to do laundry or falling asleep on the couch while preparing risotto. Risotto isn’t difficult to make-it’s just more finicky than cooking rice. It’s a tad more involved than your typical 20-minute dinner because the risotto requires a little extra attention, however, you should NOT be intimidated to undertake risotto. Lemon butter scallops over risotto have become one of our new favorite fancy weeknight meals.
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