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Risotto with Oregano and Brown Butter Scallops

This Risotto recipe deviates from our “go to” Risotto alla Milanese by adding more wine, less stock and parmesan; to set the stage for Brown Butter Scallops to come.

Course Entertaining, Main Course
Cuisine Italian
Keyword Arborio Rice, Butter, Chicken Stock, Oregano, Parmesan Cheese, Saffron, Scallops, White Wine

Ingredients

  • 2 TBSP olive oil 0 CHO
  • ¼ cup (40 gr) shallot, finely chopped 8 CHO
  • 1 cup (193 gr) Arborio Rice (334 CHO/45 gr dry) 145.8 CHO
  • 2 cups dry white wine 12 CHO
  • 2 cups chicken stock 0 CHO
  • ½ cup (35 gr) Parmesan Cheese, grated 0 CHO
  • 3 TBSP butter, divided 0 CHO
  • ½ tsp. Saffron 0 CHO
  • 3 - 4 sprigs oregano 0 CHO
  • ½ tsp salt 0 CHO
  • 8 large scallops 0 CHO

TOTAL CHO 165.8

  • TOTAL WEIGHT 886 GRAMS
  • 165.8 CHO DIVIDED BY 886 GRAMS = .187 CHO/GRAM
  • 1 tbsp = 16 gr (.187 CHO x 16 GRAMS) 2.99 CHO/TBSP
  • ¼ cup = 4 TBSP (2.99 CHO x 4) 11.96 CHO/1/4 CUP
  • ¼ CUP = 64 GRAMS

Instructions

  1. In a saucepan bring chicken stock and wine to a simmer and keep warm. Place saffron in a small dish and add ½ cup of the warm stock. Stir and let steep.
  2. Heat oil in large saucepan; add oregano sprigs. Gently sauté until slightly darker but not crispy and crunchy. Remove sprigs and set aside on paper towel.
  3. Next sauté the shallot until translucent. Add rice stirring to coat with oil and cook for 4 minutes. Do not let it brown.
  4. When “stirring” risotto, move the spatula in a back and forth motion rather than circular. Add ½ cup warm chicken/wine stock and stir gently until rice starts to thicken and stock nearly all absorbed.
  5. Continue until rice cooked and all of stock is added ½ cup at a time. Cooking time about 40 minutes.
  6. Add ½ cup saffron stock and stir in gently. Taste Risotto and add ½ tsp. salt if needed when Saffron stock is added.

Brown Butter Scallops

  1. Just before the Risotto is done, pat scallops dry and lightly salt and pepper.
  2. Heat remaining 2 TBSP of butter in skillet until bubbling and add scallops. Sauté for 2 minutes and flip. Sauté another 2 minutes until just cooked through.
  3. Remove rice from heat, stir in butter and Parmesan. Add salt and pepper to taste. Serve immediately.
  4. Place Risotto on a serving platter. Top with Brown Butter Scallops and any dark brown bits from the skillet.
  5. Garnish with sautéed oregano leaves and serve immediately.
  6. If you prefer, serve with lemon wedges for anyone who would like some citrus.

Recipe Notes

Perfect with this rich and buttery dish was a Chardonnay.  Well chilled.  Even if you are not a fan of Chardonnay, this will wow your guests.  

A close second was a Gamay.

 

We've paired:

 

  • Old Soul Chardonnay 2019 from California

 

  • Chateau des Jacques Moulin-A-Vent 2021 from France