Plate of Champagne Risotto with Brown Butter Scallops.

Champagne Risotto with Brown Butter Scallops

Looking for a fancy yet simple meal to make for a special occasion, or when you’re feeling a bit festive? Look no further than our Champagne Risotto with Brown Butter Scallops! This dish will not leave you disappointed with its big flavors and beautiful appearance.

This recipe stars will U.S.-grown Arborio rice and comes to us from our friend Kim of @prettydeliciouslife in partnership with USA Rice and thefeedfeed.

  • Servings
    2
  • Serving Size
    1 plate
  • Prep Time
    10 min
  • Cook Time
    30 min
  • Total Time
    40 min

Ingredients

Risotto

  • 3 cups chicken or vegetable stock
  • 1 tablespoon unsalted butter
  • 1 tablespoon shallot or garlic infused olive oil
  • ¾ cup arborio rice
  • ¾ cup champagne or prosecco
  • ⅓ cup freshly grated parmesan cheese
  • Kosher salt and pepper, to taste
  • fresh parsley, chopped for garnish

Scallops

  • ½ pound fresh scallops
  • 2 tablespoons unsalted butter
  • Kosher salt and pepper, to taste
  • 2 sprigs sage
  • 1 tablespoon shallot or garlic infused olive oil

Directions

Risotto

  • In a medium saucepan, bring stock to a boil, then reduce to a simmer.
  • In a separate medium saucepan, melt 1 tablespoon of butter over medium heat. Add the shallot or garlic olive oil and arborio rice, stirring gently to fully coat the rice, cooking for about 3 minutes. 
  • Add the champagne and cook until reduced down by a little more than half. Add in the stock ½ cup at a time, stirring continuously, allowing the rice to absorb the broth almost fully before adding more. Continue adding the simmering broth ½ cup at a time, stirring and cooking until rice is tender but firm to the bite, about 20 minutes.
  • Remove from heat and stir in parmesan cheese, seasoning with salt & pepper to taste. Set aside while preparing the scallops.

Scallops

  • Heat olive oil in a skillet over medium heat until shimmering. Once oil is shimmering, add scallops to the pan and season with salt and pepper. Cook until golden brown on one side, about 3 minutes. 
  • Turn scallops once golden brown, then add butter and fresh sage to the pan. Continue to cook scallops, spooning butter over top until scallops are cooked through and butter is browned, about 3 more minutes. 
  • Spoon scallops & browned herb butter over the risotto, garnish with fresh parsley and serve.