Seared Scallops with Butternut Squash Risotto

I love risotto in all of its variations! Most people don’t bother with risotto because they think it’s too time-consuming and difficult to cook right, but they are wrong on both counts! I’m here to help you master the art of making perfect risotto, along with perfectly seared scallops as well. Let’s get cooking!

Risotto gets a bad rap for a variety of reasons. Some people don’t like the texture, saying it’s gummy and unappetizing. But that’s only because they haven’t tasted risotto that’s cooked properly. Others say it’s too difficult to make because you have to stand at the stove and give it your undivided attention for at least 30 minutes, and who has time for that? But that’s actually not true either – risotto done right does require some level of attention throughout the cooking process but you don’t have to be chained to the stove for the duration in order to make it right. And others don’t like risotto because they have never been able to successfully make it. But that’s only because they haven’t learned the tricks for making perfect risotto every time.

Basic risotto cooked correctly is one of my favorite dishes, and when combined with a protein (like grilled fillets, or seared scallops), it turns into an elegant and easy dinner that you will go back to over and over again once you have mastered it.

So, what is risotto? Simply put, it’s rice cooked in stock which doesn’t sound too hard, right? But here’s the trick – the rice used for risotto is always a starchy, small grained rice like arborio or carnaroli. The high starch content results in a creamy, lush dish that requires frequent stirring to draw out the starch and soften the rice.

Cooking risotto correctly requires a few things. First, you have to cook it at the right temperature (medium) so it doesn’t cook too slowly or quickly. Second, you have to cook it for the right amount of time to get the texture correct. Third, you have to pay attention to it while it is cooking by stirring frequently to ensure you get the right consistency in the end. And finally, you need to finish it correctly by adding the right finishing touches (butter, freshly grated parmesan cheese, kosher salt, and a final splash of stock).

On its own, risotto cooked correctly can be a meal. In this case, the risotto should be cooked to a consistency that almost resembles a thick soup and eaten with a spoon. Also, basic risotto can be a blank canvas for adding your favorite vegetables to enhance the flavor (think mushrooms, butternut squash, etc.) and create your own versions of this classic dish. And finally, if you want a more substantial meal, you can add really any kind of protein into the mix. When I do this, I make the risotto a bit firmer (but still creamy) so it becomes a dish you can eat with a fork instead of a spoon.

All basic risotto recipes are pretty much the same. For this recipe, I decided to add butternut squash to the mix since that’s one of Laurie’s favorite veggies. I also decided to pair it with seared scallops – the sweetness of the scallops pairs perfectly with the sweetness and richness of the squash. In my next post, I’ll talk more about scallops – what they are, how to pick them, and how to cook them properly. Until then, try these risotto recipes and let me know what you think!

Basic Risotto (serves 4)

Every basic risotto recipe is pretty much the same and includes either arborio or carnaroli rice, onions, wine, a good stock (preferably homemade), and butter. My variation of this recipe is to add larger amounts of stock throughout the process which cuts down a bit on the time spent standing at the stove stirring the rice. The final consistency is a personal preference, but creamy, loose, and soft will always result in the best tasting risotto.

Ingredients

4-5 cups vegetable or chicken stock (homemade is best, but store bought is fine as well)

2 tbsp. extra virgin olive oil

1 ½ cups arborio or carnaroli rice (both are great, but I have a slight preference for carnaroli rice)

½ cup finely chopped yellow onion

½ cup dry white wine (like Pinot Grigio or an unoaked Chardonnay)

3 tbsp. salted butter

4 tbsp. freshly grated parmesan cheese, divided

Kosher salt to taste

Directions

Heat the stock in a medium saucepan over medium heat until simmering – keep on a low simmer.

Heat the olive oil in a medium Dutch oven or saucepan over medium heat. Add the onions and sauté for about 5 minutes until translucent. Add the rice and combine with the onions, making sure the oil coats all of the rice thoroughly. Cook for about 3 minutes, stirring frequently. Add the wine and cook until almost completely absorbed, about 2 minutes.

Add one cup of the simmering stock, stir into the rice mixture, and let cook until stock is almost completely absorbed, stirring every few minutes. Continue adding stock, 1/2 cup at a time, for 20 minutes, stirring frequently and waiting to add more until the stock is almost completely absorbed. Remove the risotto from the heat, add butter and ¼ cup of stock and stir to combine. If serving alone or as a side, the risotto should have the consistency of a creamy soup – add additional stock if necessary to get desired consistency. If serving with a protein, stock should still be creamy but just a bit less soupy – adjust consistency by adding more stock if necessary. Add kosher salt to taste. Top with just a bit of grated parmesan cheese.

Butternut Squash Risotto (serves 4)

This version of risotto uses both pureed and chopped roasted butternut squash which provides nice texture and a hint of sweetness to basic risotto. Feel free to add your favorite fresh chopped herbs to this risotto – sage is the classic match with risotto but fresh thyme or rosemary (or a mix of all three) would work great!

Ingredients

1 recipe for basic risotto (see above)

1 lb. butternut squash, cut into 1-inch pieces

1 tbsp. extra virgin olive oil

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

1 tbsp. finely chopped fresh herbs (such as sage, thyme, or rosemary)

Directions

Pre-heat oven to 400 degrees. Place butternut squash pieces on a large rimmed baking sheet. Pour olive oil, salt, and pepper over squash and toss with hands to combine. Roast the squash until tender and lightly browned, about 45-50 minutes. Let cool.

Dice a portion of the roasted butternut squash (about ½ cup diced) and set aside. Place the remaining butternut squash into a blender and puree until smooth – set aside.

Make one recipe of basic risotto. Once the risotto is almost complete, add pureed and diced squash and stir until combined with the risotto and heated through – remove from heat and follow the final steps for basic risotto.