Name: Champagne Risotto with Brown Butter Scallops
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 12 large fresh sea scallops; 4 tablespoons unsalted butter, divided; 2 cloves garlic, minced; 1 medium shallot, finely chopped; 1 cup Arborio rice; 4 cups chicken broth, preferably low-sodium; 1/2 cup white wine, such as sauvignon blanc; 1 cup grated parmesan cheese; Fresh herbs, such as parsley or chives for garnish; Salt and black pepper to taste; 1 tablespoon olive oil for cooking the scallops

Jump to Recipe · Leave a Review

Champagne Risotto with Brown Butter Scallops is a dish bursting with warmth and richness. Imagine a creamy risotto enveloped in a dreamy layer of brown butter, completed by perfectly seared scallops that melt in your mouth. The combination of silky Parmesan-infused rice and the delicate sweetness of scallops creates an elevation of flavors that you typically only find in high-end restaurants. It’s surprisingly simple to prepare at home, making it an ideal choice for a romantic dinner or a special gathering with friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Champagne Risotto with Brown Butter Scallops
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Champagne Risotto with Brown Butter Scallops

Champagne Risotto with Brown Butter Scallops

When I first made this recipe, I couldn’t believe how the aroma filled my kitchen, whisking me away to a quaint Italian trattoria. It’s a dish that captures the essence of Italian cuisine, allowing the natural flavors to shine through while maintaining an air of sophisticated indulgence. What’s even better is that the Champagne Risotto with Brown Butter Scallops is a budget-friendly option that impresses without breaking the bank. You’ll find yourself wanting to make this again and again, sharing the experience with those you cherish.

Why You’ll Love This Recipe

Simple & Quick: With just a 15-minute prep time and 45 minutes of cooking, this dish is ready to impress.
Irresistible Flavor: The creamy risotto mixed with the nutty aroma of brown butter creates a mouthwatering combination.
Eye-Catching Appeal: The crisp golden scallops resting atop the lush risotto will make your plate pop with color, perfect for impressive dinner presentations.
Flexible Serving: Ideal for date nights, special occasions, or whenever you want to treat yourself.
Diet-Friendly Options: Easy to make gluten-free by using a gluten-free broth, accommodating different dietary preferences.

Ingredients You’ll Need

Fresh Sea Scallops: 12 large scallops bring a sweet, delicate flavor that’s unmatched. Look for ones that smell like the ocean — freshness is key.
Unsalted Butter: 4 tablespoons, divided. Unsalted butter allows you to control the seasoning in your dish and helps in browning for that rich, nutty flavor.
Garlic: 2 cloves, minced. This ingredient adds a depth that enhances the overall flavor profile, making it more robust.
Shallots: 1 medium, finely chopped. Their subtle sweetness compliments the scallops beautifully while providing an aromatic base for the risotto.
Arborio Rice: 1 cup. This short-grain rice is essential for creating that delightful creaminess that defines a good risotto.
Chicken Broth: 4 cups, preferably low-sodium. The broth layers flavor without overwhelming the dish; homemade or store-bought works fine.
White Wine: 1/2 cup, such as Sauvignon Blanc. This adds acidity and depth, elevating the risotto’s taste significantly.
Parmesan Cheese: 1 cup, grated. Well-aged Parmesan provides a salty umami punch; opt for freshly grated for the best texture.
Fresh Herbs: such as parsley or chives for garnish. They add freshness and a pop of color, enhancing your dish’s presentation.
Salt and Black Pepper: to taste. Basic seasonings that enhance all the other flavors in this dish.
Olive Oil: 1 tablespoon for cooking the scallops. It helps achieve that golden crust while keeping the flavor light.

How to Make Champagne Risotto with Brown Butter Scallops

Prepare the Broth: Start by heating 4 cups of chicken broth in a saucepan over low heat. This will keep the broth warm as you add it to the risotto, which helps the rice cook evenly and slowly absorb the flavors.

Sauté Aromatics: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 1 medium finely chopped shallot and 2 minced garlic cloves, sautéing for about 2 minutes until they’re fragrant and translucent. This aromatic base adds a wonderful depth to the risotto.

Toast the Rice: Stir in 1 cup of Arborio rice, cooking for a minute or two until the edges look slightly translucent. This toasting process enhances the rice’s natural nuttiness, preparing it to absorb liquid beautifully.

Prep the Scallops: Meanwhile, pat 12 large scallops dry with paper towels and season them generously with salt and black pepper. Properly dried scallops will caramelize better when cooking, resulting in a golden crust.

Sear the Scallops: In another skillet over medium-high heat, add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Once hot, add the scallops in a single layer, ensuring not to overcrowd them. Cook for 2-3 minutes on each side until they form a lovely golden crust and are cooked through. Set them aside once done; they should remain warm as you finish the risotto.

Brown the Butter: In the same skillet used for scallops, reduce heat to medium and add the remaining 2 tablespoons of unsalted butter. Allow it to melt and start to brown slightly, stirring regularly until it’s fragrant and has a nutty aroma. This brown butter will be drizzled on top of your finished dish for a delightful flavor boost.

Add Wine & Broth: Return to your risotto. Pour in 1/2 cup of white wine, stirring until it’s mostly absorbed. Gradually begin to add the warm chicken broth, one ladle at a time, stirring frequently. This process should take about 18-20 minutes; listen for that gentle bubbling sound as you stir — it’s a comforting rhythm.

Stir in Parmesan: Once the rice is cooked to al dente and has absorbed a creamy consistency, stir in 1 cup of grated Parmesan cheese. Season with salt and black pepper to taste. The cheese enriches the dish while ensuring it’s perfectly seasoned.

Plate & Serve: To serve, spoon the risotto onto plates and top it with your beautifully seared scallops. Drizzle them with the nutty brown butter for that final touch of decadence. Don’t forget to garnish with fresh herbs for brightness and color.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for 3-4 days. Ensure the risotto is cooled before placing it in the fridge to maintain its texture. You can also freeze it, but for best quality, use it within 3 months. Reheat in a saucepan with a splash of broth over low heat for about 5-10 minutes, stirring gently. If the risotto seems dry, add a little extra broth or water to revive its creamy texture.

Chef’s Helpful Tips

Avoid overcooking the scallops; they should be just opaque in the center when done.
Keep your broth warm while adding it to the risotto; it helps the rice cook evenly.
If the risotto becomes too thick, simply add a bit more warm broth or water to reach the desired creaminess.
For added flavor, consider finishing the dish with a squeeze of lemon juice—it brightens up the entire plate.
If preparing ahead, store the components separately and combine just before serving to retain texture and freshness.

Your culinary journey is just beginning with this exquisite Champagne Risotto with Brown Butter Scallops! Indulging in this creamy, savory dream topped with tender scallops is a treat you won’t want to miss. The blend of textures and flavors makes each bite a delight, so don’t shy away from experimenting with your own favorite herbs or enhancements. Whether it’s a cozy weeknight dinner or an elegant gathering, this dish is bound to impress and satisfy. Ready to whip up this comforting classic?

Recipe FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops; just make sure to thaw them completely before cooking. Pat them dry to ensure they sear nicely.

What kind of rice works best for risotto?

Arborio rice is the traditional choice for risotto due to its high starch content, which gives the dish its creamy texture. If you can’t find Arborio, other short-grain varieties like Carnaroli or Vialone Nano can be good substitutes.

How can I make this recipe vegetarian?

To adapt this dish for vegetarians, use vegetable broth instead of chicken broth and skip the scallops. You might consider adding sautéed mushrooms or asparagus for extra flavor and texture.

What should I serve with this risotto?

Champagne Risotto with Brown Butter Scallops can stand alone, but serving it alongside a fresh green salad or crusty bread can nicely balance the richness of the dish.