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Radicchio and Scallop Risotto
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Risotto Radicchio e Capesante
A picture of Radicchio and Scallop Risotto.

Radicchio and Scallop Risotto

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://noifacciamotuttoincasa.wordpress.com/2019/12/14/risotto-radicchio-e-capesante/
Hello everyone, today we want to share an alternative idea for your holiday meals: a delicious Radicchio and Scallop Risotto. This recipe has a truly well-rounded flavor, where the sweetness of the scallops contrasts with the bitterness of the radicchio, all wrapped up in a creamy risotto!
The idea came from wanting to surprise our guests during the upcoming holidays. Every year, we create a new recipe or at least offer a dish we've never served before.
This year, we definitely wanted to make a risotto. Since I need to avoid gluten as much as possible, risottos have become a staple in our home.
So here is our choice for the “new” risotto: we wanted it to be bold yet delicate at the same time, and, given the occasion, to use ingredients a bit out of the ordinary.
We immediately thought of scallops—their sweetness was just what we needed. They're not an everyday ingredient, but they're perfect for special occasions. For contrast, we chose radicchio, with its bitter flavor and crunchy texture.
To bring it all together, we played with spices. The fresh aroma of wild thyme and the smoky taste of Malabar pepper were just right!
Here is our Radicchio and Scallop Risotto.
See you in the next recipes!
Pierre and Vivy

https://noifacciamotuttoincasa.wordpress.com/2019/12/14/risotto-radicchio-e-capesante/
Hello everyone, today we want to share an alternative idea for your holiday meals: a delicious Radicchio and Scallop Risotto. This recipe has a truly well-rounded flavor, where the sweetness of the scallops contrasts with the bitterness of the radicchio, all wrapped up in a creamy risotto!
The idea came from wanting to surprise our guests during the upcoming holidays. Every year, we create a new recipe or at least offer a dish we've never served before.
This year, we definitely wanted to make a risotto. Since I need to avoid gluten as much as possible, risottos have become a staple in our home.
So here is our choice for the “new” risotto: we wanted it to be bold yet delicate at the same time, and, given the occasion, to use ingredients a bit out of the ordinary.
We immediately thought of scallops—their sweetness was just what we needed. They're not an everyday ingredient, but they're perfect for special occasions. For contrast, we chose radicchio, with its bitter flavor and crunchy texture.
To bring it all together, we played with spices. The fresh aroma of wild thyme and the smoky taste of Malabar pepper were just right!
Here is our Radicchio and Scallop Risotto.
See you in the next recipes!
Pierre and Vivy

Read more

Radicchio and Scallop Risotto

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://noifacciamotuttoincasa.wordpress.com/2019/12/14/risotto-radicchio-e-capesante/
Hello everyone, today we want to share an alternative idea for your holiday meals: a delicious Radicchio and Scallop Risotto. This recipe has a truly well-rounded flavor, where the sweetness of the scallops contrasts with the bitterness of the radicchio, all wrapped up in a creamy risotto!
The idea came from wanting to surprise our guests during the upcoming holidays. Every year, we create a new recipe or at least offer a dish we've never served before.
This year, we definitely wanted to make a risotto. Since I need to avoid gluten as much as possible, risottos have become a staple in our home.
So here is our choice for the “new” risotto: we wanted it to be bold yet delicate at the same time, and, given the occasion, to use ingredients a bit out of the ordinary.
We immediately thought of scallops—their sweetness was just what we needed. They're not an everyday ingredient, but they're perfect for special occasions. For contrast, we chose radicchio, with its bitter flavor and crunchy texture.
To bring it all together, we played with spices. The fresh aroma of wild thyme and the smoky taste of Malabar pepper were just right!
Here is our Radicchio and Scallop Risotto.
See you in the next recipes!
Pierre and Vivy

https://noifacciamotuttoincasa.wordpress.com/2019/12/14/risotto-radicchio-e-capesante/
Hello everyone, today we want to share an alternative idea for your holiday meals: a delicious Radicchio and Scallop Risotto. This recipe has a truly well-rounded flavor, where the sweetness of the scallops contrasts with the bitterness of the radicchio, all wrapped up in a creamy risotto!
The idea came from wanting to surprise our guests during the upcoming holidays. Every year, we create a new recipe or at least offer a dish we've never served before.
This year, we definitely wanted to make a risotto. Since I need to avoid gluten as much as possible, risottos have become a staple in our home.
So here is our choice for the “new” risotto: we wanted it to be bold yet delicate at the same time, and, given the occasion, to use ingredients a bit out of the ordinary.
We immediately thought of scallops—their sweetness was just what we needed. They're not an everyday ingredient, but they're perfect for special occasions. For contrast, we chose radicchio, with its bitter flavor and crunchy texture.
To bring it all together, we played with spices. The fresh aroma of wild thyme and the smoky taste of Malabar pepper were just right!
Here is our Radicchio and Scallop Risotto.
See you in the next recipes!
Pierre and Vivy

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Ingredients

40 minutes
Serves 4 servings
  • 6 1/3 cupsvegetable broth (about 1.5 liters)
  • 1 2/3 cupsCarnaroli rice (about 320 grams)
  • 2 headsradicchio
  • 12scallops
  • 1/2 cupdry white wine (about 120 ml)
  • Wild thyme, to taste
  • Smoked Malabar pepper, to taste
  • Extra-virgin olive oil and salt, to taste
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Steps

40 minutes
  1. 1

    Start with the radicchio. Trim and slice it into thin strips, wash it well, then sauté it in a nonstick skillet with a little olive oil, salt, and smoked Malabar pepper. Cook gently until wilted, then remove from the pan and set aside.

    A picture of step 1 of Radicchio and Scallop Risotto.
    A picture of step 1 of Radicchio and Scallop Risotto.
    A picture of step 1 of Radicchio and Scallop Risotto.
  2. 2

    Next, prepare the scallops. Remove the coral (roe) from the scallop meat. Take the coral and 4 scallops and cut them into small pieces. Heat a skillet with a little extra-virgin olive oil; when hot, sear the chopped scallops, seasoning with salt and wild thyme. Cook for a couple of minutes over high heat, then remove and set aside.

    A picture of step 2 of Radicchio and Scallop Risotto.
    A picture of step 2 of Radicchio and Scallop Risotto.
    A picture of step 2 of Radicchio and Scallop Risotto.
  3. 3

    Now take the remaining scallop meat and, using the same skillet, sear each one for about 1 1/2 minutes per side, turning only once. They should develop a golden crust but stay tender inside. Once done, place them on a baking sheet and keep warm in the oven at 150°F (65°C) until ready to serve.

    A picture of step 3 of Radicchio and Scallop Risotto.
    A picture of step 3 of Radicchio and Scallop Risotto.
  4. 4

    Now start the risotto. Toast the rice in a nonstick skillet without any fat for 3 to 4 minutes, until it's hot to the touch and smells fragrant.

    Add the white wine and let it evaporate completely, then start adding hot broth a little at a time, only adding more when the previous amount has been absorbed. Cook for 10 minutes, adding only broth.

    A picture of step 4 of Radicchio and Scallop Risotto.
    A picture of step 4 of Radicchio and Scallop Risotto.
    A picture of step 4 of Radicchio and Scallop Risotto.
  5. 5

    After 10 minutes, add the chopped scallops and radicchio, season with thyme and smoked Malabar pepper, stir, and continue cooking with the broth. When the risotto is ready, turn off the heat and stir in extra-virgin olive oil (we chose not to use butter to keep the flavors clean).

    A picture of step 5 of Radicchio and Scallop Risotto.
    A picture of step 5 of Radicchio and Scallop Risotto.
  6. 6

    Now it's time to plate: serve the risotto hot and place two scallops on each plate.

    Here is our Radicchio and Scallop Risotto.

    A picture of step 6 of Radicchio and Scallop Risotto.
  7. 7

    A fragrant, flavorful, and delicate risotto that will definitely be a hit!

    Enjoy!

    See you in the next recipes!

    Pierre and Vivy!

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on July 08, 2025 14:01
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
Read more

Keywords

Risotto Scallop Vege Radicchio Pepper Rice Wine

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