Champagne Risotto with Brown Butter Scallops is like a cozy hug on a plate. With its creamy texture bringing a warm embrace to the perfectly seared, golden scallops, this dish radiates sophistication without the fuss. The rich nuttiness of brown butter enhances the savory notes of the scallops, while the risotto provides a luscious, dreamy base that is simply irresistible. Every bite takes you straight to an Italian trattoria where the heady aroma of garlic and butter fills the air, and laughter dances through the warm ambiance.

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 remember the first time I tried making this masterpiece at home. I was hosting a dinner for friends, and I thought, “Why not create something that feels indulgent yet isn’t overly complicated?” As it turned out, the evening was a hit! Watching my friends savour each bite was nothing short of uplifting. This dish is perfect for special occasions, date nights, or whenever you want to impress without spending the whole day in the kitchen. It’s an opportunity to showcase your culinary skills while bringing a joyful experience to your table. I can’t wait for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just about an hour, making it an easy choice for weeknight dinners or fancy gatherings.
Irresistible Flavor: The creaminess of the risotto paired with the nutty brown butter and the sweetness of the scallops creates a magical flavor profile.
Eye-Catching Appeal: The stunning golden scallops on a bed of creamy risotto will impress anyone and is perfect for any dinner party.
Flexible Serving: Whether it’s a cozy night in or a festive occasion, this dish fits perfectly into any setting.
Diet-Friendly Options: With a few simple swaps, you can make this recipe gluten-free or dairy-free if desired.

Ingredients You’ll Need

12 large fresh sea scallops: These tender gems are the star of the show, providing a delicate sweetness that’s hard to resist. Look for dry scallops without any added preservatives for the best flavor.
4 tablespoons unsalted butter, divided: Butter adds richness and creaminess to both the risotto and the brown butter sauce. Keeping it unsalted ensures you can control the seasoning.
2 cloves garlic, minced: Fresh garlic brings an aromatic punch that enhances the dish beautifully. Feel free to add more if you’re a garlic lover!
1 medium shallot, finely chopped: Shallots offer a subtle sweetness and intricate flavor that blends perfectly with the other ingredients.
1 cup Arborio rice: This particular rice contains high starch levels, which creates that creamy risotto texture we crave. If you can’t find Arborio, Carnaroli is a good alternative.
4 cups chicken broth: A low-sodium broth is ideal, as it allows the flavors of the other ingredients to shine through. You can also use vegetable broth for a lighter option.
½ cup white wine, such as Sauvignon Blanc: The acidity in the wine helps balance the richness of the dish. You can substitute with additional broth if you prefer to avoid alcohol.
1 cup grated Parmesan cheese: The cheese adds a nutty richness and creamy texture. For a non-dairy option, you can use nutritional yeast or dairy-free cheese.
Fresh herbs (parsley or chives) for garnish: A sprinkle of fresh herbs adds a hint of color and brightness to the dish.
Salt and black pepper to taste: Essential for enhancing all the flavors throughout the dish.
1 tablespoon olive oil for cooking the scallops: This helps give the scallops a beautiful sear and prevents sticking.

How to Make Champagne Risotto with Brown Butter Scallops

Heat broth: Begin by warming 4 cups of low-sodium chicken broth in a saucepan over low heat. This will ensure that the broth is warm when you add it to the risotto, allowing for proper cooking.

Sauté aromatics: While the broth simmers, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat. Once melted, add the finely chopped shallots and minced garlic, sautéing for about 2 minutes or until fragrant and softened.

Add rice: Stir in 1 cup of Arborio rice, ensuring it’s well-coated in the butter and oil. Cook for 1-2 minutes until the rice turns slightly translucent, which signals that the grains are ready to absorb liquid.

Season scallops: While the rice is cooking, pat 12 large scallops dry with paper towels and season them generously with salt and black pepper. This step is vital as it enhances their natural flavor and ensures a perfect sear.

Sear scallops: In a separate skillet, heat 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-high heat. When the butter is bubbling, gently place the scallops in a single layer and cook for about 2-3 minutes on each side, or until they’re golden brown and release easily from the pan. Remove the scallops and set aside.

Brown the butter: In the same skillet where you cooked the scallops, reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter. Let it cook until it turns a beautiful golden brown and gives off a nutty aroma. This process elevates the flavor profile of your dish.

Deglaze with wine: Return to the risotto and pour in ½ cup of white wine, stirring until it’s mostly absorbed. This adds depth while the alcohol cooks off.

Gradually add broth: Start adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, which typically takes about 18-20 minutes. The goal is creamy risotto, so don’t rush this step!

Incorporate cheese: Once the risotto has reached the desired creaminess, stir in 1 cup of grated Parmesan cheese. Season with salt and black pepper to taste, enhancing the flavors.

Plate and serve: To serve, plate a generous portion of risotto, nestle the beautifully seared scallops on top, and finish by drizzling with that exquisite brown butter. Top with fresh herbs for a final touch of greatness.

Storing & Reheating

Let any leftovers cool to room temperature before placing them in an airtight container. You can keep the risotto in the refrigerator for up to 3 days. For longer storage, consider freezing the risotto in a freezer-safe container for up to 3 months. When reheating, add a splash of broth or water and gently warm on the stove over low heat. While the texture may change slightly, rejuvenating with a touch of liquid helps maintain its delicious creaminess.

Chef’s Helpful Tips

Avoid overcooking the scallops; they should be slightly firm when done.
Ensure your chicken broth is warm before adding it to the risotto; this helps the rice cook evenly.
For an extra touch, add a squeeze of lemon juice before serving to brighten up the flavors.
Feel free to incorporate seasonal vegetables for added color and nutrition, such as asparagus or spinach.
If you want to enhance the flavor further, consider adding a dash of truffle oil before serving.

Champagne Risotto with Brown Butter Scallops is a stunning culinary creation that combines rich flavors and beautiful presentation. As you prepare this dish, don’t shy away from putting your own twist on it. Get creative with the additional ingredients or garnish; the result will always be a delightful experience. I hope you enjoy the process of making this dish, as much as the pleasure it brings to your table!

Recipe FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, but it’s crucial to thaw them completely before cooking. Place them in the refrigerator overnight or run them under cold water until fully defrosted. Pat them dry thoroughly for the best sear.

How can I make this risotto vegetarian?

To make this risotto vegetarian, simply replace the chicken broth with vegetable broth and skip the scallops. Instead, consider adding sautéed mushrooms or roasted vegetables for a hearty twist.

What if I don’t have Arborio rice?

If Arborio rice is unavailable, you can substitute it with Carnaroli rice, which has a similar creamy quality. However, in a pinch, any medium-grain rice can work; just expect a slightly different texture.

How can I enhance the flavor of the risotto?

For added depth, consider incorporating aromatics like bay leaves or thyme while cooking. You could also add a tablespoon of mascarpone cheese just before serving for extra creaminess and richness.

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Champagne Risotto with Brown Butter Scallops

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Author: Peter
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: American

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Description

Savor the delightful flavors of Champagne Risotto with Brown Butter Scallops. This dish combines tender scallops with a creamy risotto, making it an ideal choice for a quick, elegant dinner. Simple to prepare with fresh ingredients, it’s perfect for impressing guests or enjoying a cozy night in.

Ingredients

Scale

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 chopped shallots and minced garlic, sautéing for about 2 minutes.
Stir in 1 cup of Arborio rice, cooking for 1-2 minutes until slightly translucent.
Pat dry the scallops and season them with salt and black pepper.
In another skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat.
Place the scallops in the skillet in a single layer, cooking for 2-3 minutes on each side until golden brown.
Remove the scallops and set them aside.
In the skillet previously used for scallops, lower the heat and add the remaining 2 tablespoons of unsalted butter to brown it.
Return to the risotto, adding 1/2 cup of white wine and stirring until mostly absorbed.
Gradually add warm chicken broth a ladle at a time, stirring frequently for about 18-20 minutes.
Mix in 1 cup of grated Parmesan cheese, and season with salt and black pepper to taste.
Serve the risotto on plates, topped with scallops and drizzled with brown butter.

Notes

For extra flavor, use homemade chicken broth.
Make sure scallops are dried thoroughly for a good sear.
You can substitute white wine with extra chicken broth if needed.