Recipes › Seafood › Italian Scallop Risotto Recipe

Italian Scallop Risotto Recipe

Recipe by Pedro M. A. Neves

Italian scallop risotto combines creamy Arborio rice with tender, sweet scallops and a delicate white wine reduction. This elegant Northern Italian dish balances the richness of butter and Parmigiano-Reggiano with the briny, subtle flavor of fresh seafood. It's a refined yet approachable main course that showcases the simplicity and quality of Italian coastal cuisine.

Ingredients

• 320 g Arborio rice (2 cups)
• 1 kg large sea scallops (about 12-16 scallops), cleaned and patted dry
• 1 L fish or vegetable stock (4 cups), kept warm
• 200 ml dry white wine (3/4 cup)
• 1 medium onion (120 g), finely diced
• 2 cloves garlic, minced
• 60 ml extra virgin olive oil (1/4 cup)
• 30 g butter (2 tablespoons)
• 40 g Parmigiano-Reggiano cheese, finely grated (1/2 cup)
• 250 ml whole milk or light cream (1 cup)
• 8 g fresh flat-leaf parsley (2 tablespoons), finely chopped
• 4 g sea salt
• 2 g black pepper
• 1 g saffron threads (optional), bloomed in 60 ml warm water
• Zest of 1 lemon

Instructions

1. Heat the fish stock in a separate saucepan over medium heat and maintain a gentle simmer throughout cooking.

2. Heat 30 ml of olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.

3. Pour in the white wine and stir gently, allowing it to reduce by half (about 2 minutes). The rice will absorb the wine's acidity and flavor.

4. Add the Arborio rice to the pan, stirring constantly for 2 minutes to lightly toast the grains and coat them evenly with oil. You should hear a gentle clicking sound as the rice moves.

5. Begin adding warm stock one ladle at a time (approximately 150 ml per addition), stirring frequently. Wait until each addition is nearly absorbed before adding the next ladle. Continue for 16-18 minutes until the rice is creamy but still maintains a slight firmness at the center (al dente). Add the bloomed saffron (if using) with the final stock additions.

6. While the risotto cooks, pat the scallops dry once more. Heat the remaining 30 ml of olive oil in a separate skillet over high heat until shimmering. Season scallops with salt and pepper. Sear for 2-3 minutes per side until a golden crust forms and they are just cooked through (do not overcook). Transfer to a plate and loosely tent with foil.

7. When the rice is creamy and al dente, remove from heat. Stir in the butter, grated Parmigiano-Reggiano, milk, and lemon zest. Fold gently but thoroughly until the risotto has a flowing, wave-like consistency. Taste and adjust salt and pepper as needed.

8. Divide the risotto among four warm serving bowls. Arrange 3-4 scallops on top of each portion, allowing them to rest on the creamy rice. Garnish with fresh parsley and an additional light shower of Parmigiano-Reggiano.

9. Serve immediately while the risotto is hot and creamy. The warmth will gently warm the scallops as they rest on top.

Substitutions

• Replace fish stock with vegetable stock for a lighter flavor; scallops pair equally well with mild vegetable-based broth.
• Substitute heavy cream for the milk to create a richer, more luxurious texture if desired.
• Use langoustines or large shrimp instead of scallops for a similar coastal Italian risotto variation.
• Omit saffron and substitute with a pinch of turmeric for warmth and color without the expense.

Tips

• Never stir risotto aggressively; use gentle, consistent motions to encourage the rice's natural starch to create creaminess rather than a thick mush.
• Scallops are delicate and overcook quickly; prioritize searing them last so they remain tender. A properly seared scallop should feel slightly firm but still give slightly when pressed.
• Always keep stock warm in a separate pot; cold stock shocks the rice and interrupts the cooking process, resulting in uneven texture.
• For the creamiest risotto, use freshly grated Parmigiano-Reggiano rather than pre-grated; the texture and melting quality differ significantly.

Risotto ai frutti di mare (risotto with seafood) is a celebrated dish from Northern Italy, particularly the Lombardy and Veneto regions where rice cultivation thrives and fresh seafood from the Adriatic is readily available. Scallops (capasante) specifically are prized in Italian coastal cooking for their delicate sweetness and are often featured simply prepared to honor their natural flavor.

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