Christmas Scallop Risotto

Prepare the Broth In a large saucepan, heat the vegetable broth over medium heat and keep it warm.

Cook the Aromatics In a separate pan, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent.

Toast the Rice Add the Arborio rice to the pan and stir it to coat it with the butter. Cook for about 2 minutes, until the rice becomes slightly translucent.

Deglaze with Wine Pour in the white wine and stir until it is absorbed by the rice.

Cook the Risotto Ladle a scoop of warm vegetable broth into the pan with the rice. Stir continuously until the liquid is absorbed. Repeat this process, adding more broth each time, until the rice is creamy and al dente. This should take about 20 minutes.

Prepare the Scallops While the risotto is cooking, prepare the scallops. Pat them dry with paper towels and season both sides with salt and pepper.

Sear the Scallops In a large skillet, heat the olive oil and butter over medium-high heat. Add the minced garlic and cook for about 30 seconds, until fragrant.

Cook the Scallops Carefully add the scallops to the skillet and cook for 2-3 minutes on each side, until they are browned and cooked through.

Finish the Risotto Once the risotto is done, remove it from the heat. Stir in the grated Parmesan cheese until it melts into the risotto. Season with salt and pepper to taste.

Serve Serve the risotto in bowls or plates. Top each portion with seared scallops and garnish with fresh chopped parsley. Serve with lemon wedges on the side.