Radicchio and Scallop Risotto

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
Radicchio and Scallop Risotto
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
Steps
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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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