Has is really been over a year since I’ve posted a proper risotto recipe? I’ve clearly been slacking when it comes to my signature dish. (That farro “risotto” a few weeks ago was delicious, but it doesn’t count – it doesn’t even use rice!)
This week, we’re celebrating Mother’s Day at Sunday Supper. I thought about making Chicken Cordon Bleu, the first meal I really remember cooking for my mom, but I didn’t really feel like eating that. So I made a summer-y risotto topped with seared scallops and lemon salt instead. It doesn’t have any significance – I don’t think I’ve ever even seen my mom eat risotto – but it’s a decadent dish that’s the perfect way to pamper someone.
Serve it up with a wedge of Lavender Dark Chocolate Tart and she’ll feel like a queen.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 4 cups chicken stock or water
- 1/4 cup finely chopped white onion
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 1/2 cup Arborio rice, or other medium-grain risotto rice
- 1/4 cup white wine
- 2 lemons, zested and juiced
- 2 cups loosely packed baby spinach
- 2 ounces Parmesan, grated
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound large sea scallops, pat dry
- coarse sea salt
- cracked black pepper
- In a small saucepan set over medium-high heat, bring the stock to a simmer. Reduce heat to low to keep warm.
- Add 1 tablespoon olive oil to a 3-quart pot over medium heat. Add the chopped onion and garlic; cook until soft – about 5 minutes. Add the rice and half the lemon zest; stir so that each grain of rice is coated with oil and appears glossy. Cook the rice for 3-4 minutes, or until it is mostly translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
- Add 1 cup of the warm stock. Stir constantly until all the stock has absorbed into the rice. Continue this process, adding the stock 1/4 cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes. Stir in the spinach, parmesan, and lemon juice, until the spinach is wilted.
- Heat the oil and butter in a small skillet over medium-high heat. When the butter is melted, add the scallops. Cook 2 to minutes on each side, or until golden brown and cooked through.
- Stir together 1/4 teaspoon of the remaining lemon zest with 1/4 teaspoon sea salt.
- Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.