CulinAIry

Ingredients: 

12 large sea scallops 

2 cups Arborio rice 

1/2 cup white wine 

4 cups chicken broth

2 tbsp truffle oil 

1/2 cup parmesan cheese 

Salt and pepper to taste 

Truffle slices for garnish 

 

Instructions: 

  1. Bring the chicken broth to a simmer.
  2. Heat the truffle oil in a skillet over medium-high heat.
  3. Season the scallops with salt and pepper. Sear the scallops in the skillet for 2-3 minutes per side until golden brown. Remove and set aside.
  4. Add the rice to the skillet and stir to coat with oil. Add the wine and stir until absorbed.
  5. Add the broth one ladle at a time, stirring frequently, until the rice is al dente, about 18-22 minutes.
  6. Remove from heat and stir in parmesan cheese. Season with salt and pepper.
  7. Serve the risotto topped with seared scallops and shaved truffle slices.