Best Scallop Risotto With Champagne Recipes

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SCALLOP RISOTTO WITH CHAMPAGNE



Scallop Risotto With Champagne image

Make and share this Scallop Risotto With Champagne recipe from Food.com.

Provided by Derf2440

Categories     Short Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 green onions
1 (10 1/2 ounce) can chicken broth (regular or no-salt)
vegetable oil cooking spray
2 teaspoons butter, melted
2/3 cup uncooked arborio rice
3/4 cup Brut champagne
1/4 cup water
1/4 lb bay scallop

Steps:

  • Mince green onions, separating white parts and tops, set aside.
  • Place broth in a small saucepan, bring a simmer, do not boil.
  • Keep warm over low heat.
  • Coat a large saucepan with cooking spray, and place over medium heat until hot.
  • Add butter and white parts of onions, cook until tender.
  • Add rice, and cook 3 minutes, stirring constantly.
  • Add champagne, bring to a boil.
  • Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
  • Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
  • Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
  • Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
  • Rice will be slightly firm.
  • Serve immediately.

BAKED PEACH-CHAMPAGNE RISOTTO WITH SCALLOPS



Baked Peach-Champagne Risotto with Scallops image

This Baked Peach-Champagne Risotto with Scallops is just as creamy and dreamy as the stove-top kind, but it requires NO stirring! Delicately flavored with peach, champagne and chives, this risotto is to die for delicious!

Provided by Cheyanne Holzworth

Categories     entree     Main Course

Time 1h5m

Number Of Ingredients 16

2 TBS Butter ((can substitute Extra Virgin Olive Oil))
1 large Shallot (- minced (about scant ¼ C))
2 garlic cloves (, minced)
3/4 cup Arborio rice
3/4 cup Peach flavored Champagne (- Divided (into ½ cup and ¼ cup))
2 cups Low Sodium Chicken Broth (- warmed)
½ pound U10 Scallops ((about 6-8 scallops) - patted dry (can substitute bay scallops, shrimp, salmon... any fish you like))
1 TB Olive Oil
1/3 Heaping Cup Romano Cheese (, plus more for garnish or more depending on how much you like Cheese (optional))
2 TBS Half and Half ((can substitute 1 ½ TB Cold Butter - cut into 2 pads))
Kosher salt and freshly ground pepper (, to taste)
Handful Chives ((about 3 TBS) plus more for garnish, optional - finely cut)
Sauce:
2 TBS Butter
¼ Heaping cup Peach flavored Champagne
Salt and Pepper to Taste

Steps:

  • Preheat an oven to 400°F.
  • Heat a 3 -4 quart stock pot or wide Dutch oven, with a tight fitting lid, over medium - medium/low heat and warm the Butter. Add the shallots and cook, stirring occasionally, until soft, about 2-3 minutes.
  • Add the garlic and season with a few pinches of salt (about 1/8th tsp) and cook for 30 seconds -1 minute, until aromatic.
  • Increase the heat to medium and add the rice. Cook, stirring occasionally, until lightly toasted and every grain is coated with Butter, about 2-3 minutes.
  • Add ½ cup of the Champagne and cook for 2 minute, until Arborio starts to look creamy in texture. Stir in the broth, increase the heat to medium-high and bring to a rapid simmer (this will take about 2 minutes).
  • Cover the pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is almost absorbed, about 25 minutes.
  • While Risotto is baking, Sauté the Scallops. Heat Oil in a Cast iron skillet (or nonstick sauté pan) over medium high heat. Season Scallops with Salt and Pepper. Sauté 2 minutes (don't move them or touch them as they are cooking, you want to develop a nice crust on the outside), flip and cook an additional 1 ½ to 2 minutes, or until internal temperature reaches 145 degrees F. Remove from pan, transfer to a plate and set aside. (Optionally - remove scallops to a cutting board. Cut scallops in ½ or 3rds and set aside.)
  • Reduce heat to medium low. Add butter, and swirl to coat the bottom of the pan. Once melted, add the (1/4th cup) champagne. Scrape the brown bits off the bottom of the pan using a whisk and bring sauce to a boil. Cook until reduced to desired consistency. (I reduced mine for about 4 minutes). Remove sauce from heat and set aside.
  • Transfer Risotto to the Stove top. Over low heat, stir the remaining 1/4 cup Champagne into the risotto, then stir in the cheese.
  • Remove from heat and stir in ½ and ½. Taste and adjust seasoning to taste with salt and pepper.
  • To serve: spoon the risotto into warmed bowls, top with sautéed Scallops, reserved sauce, and garnish with Chives and additional Parmigianino, if desired. Serve immediately.

Nutrition Facts : Calories 718 kcal, Carbohydrate 68 g, Protein 24 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 733 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SCALLOP RISOTTO



Scallop Risotto image

Provided by Wanna Make This?

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

6 cups fish stock
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 shallot, finely diced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1/3 cup dry white wine
8 ounces pencil (thin) asparagus
1/4 cup finely grated Parmesan, plus more for serving
Zest and juice of 1 lemon
10 sea scallops, "foot" muscles removed, scallops patted dry
2 tablespoons chopped fresh chives

Steps:

  • Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
  • Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
  • While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
  • Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
  • Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
  • Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

CHAMPAGNE RISOTTO WITH SCALLOPS



Champagne Risotto with Scallops image

Provided by Pati D'Eliseo

Categories     Champagne     Cheese     Rice     Shellfish     Valentine's Day     Dinner     Parmesan     Seafood     Scallop     Winter     Anniversary     Bon Appétit     Oregon     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
1/4 cup chopped green onions
2/3 cup arborio rice or medium-grain white rice
1 cup dry Champagne
1 14 1/2-ounce can (or more) low-salt chicken broth
1/2 pound bay scallops
1/4 cup freshly grated Parmesan cheese

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.

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