Champagne Risotto with Brown Butter Scallops is a dish that perfectly marries creamy, rich risotto with the delightful crispness of scallops. The combination of parmesan cheese and the nuttiness of brown butter creates a dish that feels indulgent yet is achievable for a home cook. This isn’t just your ordinary risotto; it’s imbued with the flavors of good white wine, and the scallops boast a golden crust that contrasts beautifully with the creamy rice.

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

I first made this dish on a special occasion, wanting to impress friends with a restaurant-quality meal right from my own kitchen. The moment the scallops hit the pan, the enticing aroma filled my home, promising something remarkable. The joy of plating a bowl of warm risotto, complemented by perfectly seared scallops, brought smiles to the table. This Champagne Risotto with Brown Butter Scallops quickly became a treasured recipe, perfect for gatherings or quiet evenings at home.

Why You’ll Love This Recipe

Simple & Quick: This dish conveniently comes together in under an hour, making it perfect for a cozy weeknight dinner or an impressive date night.
Irresistible Flavor: The magic of brown butter enhances the sweetness of the scallops while the creamy risotto sings with parmesan goodness.
Eye-Catching Appeal: This dish looks stunning on the plate, making it great for entertaining guests while enjoying its gourmet feel.
Flexible Serving: Whether it’s a birthday celebration or just a Sunday dinner, this recipe fits any occasion beautifully.
Dine with Ease: It’s a wholesome combination that appeals to seafood lovers and comfort food fans alike.

Ingredients You’ll Need

Fresh sea scallops (12 large scallops): These are the stars of the show. Look for dry-packed scallops for the best flavor and texture. If you’re unable to find scallops, shrimp make a great substitute.
Unsalted butter (4 tablespoons, divided): This helps control the saltiness of your dish and ensures a rich, creamy texture. Using cold butter for browning will give a deeper flavor.
Garlic (2 cloves, minced): Fresh garlic adds aromatic depth that complements the scallops beautifully.
Shallots (1 medium, finely chopped): Their mild sweetness elevates the flavor profile of the risotto.
Arborio rice (1 cup): Essential for creamy risotto, this short-grain rice absorbs broth well, resulting in a fantastic texture.
Chicken broth (4 cups, preferably low-sodium): Provides the liquid needed for cooking the risotto while allowing you to control the salt level.
White wine (1/2 cup, such as Sauvignon Blanc): Choose a dry white that you enjoy drinking; it enhances the flavor of the risotto.
Parmesan cheese (1 cup, grated): This cheesy goodness is key to creating a velvety sauce. Freshly grated is preferred for the best taste.
Fresh herbs: Such as parsley or chives for garnish; they add a beautiful pop of color and freshness.
Salt and black pepper: For seasoning to taste.
Olive oil (1 tablespoon): This helps with sautéing without burning the butter, enhancing the dish’s flavor profile.

How to Make Champagne Risotto with Brown Butter Scallops

Heat the Broth: Start by placing 4 cups of chicken broth in a saucepan over low heat. Keeping it warm is essential for the risotto to absorb the liquid properly without cooling down the dish.

Melt the Butter: In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. This mixture helps achieve a beautiful brown crust on the scallops.

Sauté Aromatics: Add 1 medium finely chopped shallot and 2 cloves of minced garlic to the skillet, sautéing for about 2 minutes until fragrant. The light golden hue and aroma indicate they are ready for the next step.

Prepare the Rice: Stir in 1 cup of Arborio rice, cooking for another 1-2 minutes until the rice appears slightly translucent. This step helps the rice absorb more flavor during cooking.

Season the Scallops: While the rice cooks, pat 12 large sea scallops dry with a paper towel, then season them generously with salt and black pepper. This will enhance their natural sweetness once cooked.

Cook the Scallops: In a separate skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add the seasoned scallops in a single layer, ensuring they aren’t crowded. Cook for 2-3 minutes on each side until golden brown. This gives them a beautiful crust while keeping them tender inside.

Brown the Butter: Remove the scallops and set them aside. In the skillet where the scallops were cooked, lower the heat and add the remaining 2 tablespoons of unsalted butter. Allow it to brown slightly, stirring frequently, until it develops a nutty fragrance.

Incorporate Wine: Return to the risotto, pouring in 1/2 cup of white wine. Stir continuously until most of the wine is absorbed, allowing the flavors to meld together beautifully.

Add Broth Gradually: Gradually add warm chicken broth, one ladle at a time, to the rice. Stir frequently for about 18-20 minutes until the rice is al dente and creamy. You should notice the rice plumping up while absorbing all the flavor from the broth.

Cheese it Up: Once the rice is cooked, stir in 1 cup of grated Parmesan cheese. This adds a rich creaminess that really takes the dish to another level. Season with salt and black pepper to taste.

Plate and Finish: Plate the creamy risotto and top it with the golden-brown scallops. Drizzle the dish with the nutty brown butter from the skillet, and finish with fresh herbs for a pop of color.

Storing & Reheating

To store, allow your Champagne Risotto with Brown Butter Scallops to cool completely before transferring to an airtight container. It will safely keep in the refrigerator for up to 3 days. If you’d like to freeze it, portion the risotto into freezer-safe bags or containers and it can last up to 3 months; just remember that the texture may change slightly upon reheating. When ready to enjoy, thaw overnight in the refrigerator and reheat in a saucepan over low heat, adding a splash of broth or water to refresh the risotto’s creaminess.

Chef’s Helpful Tips

Avoid overcrowding the scallops in the skillet; this ensures they brown instead of steam.
Use freshly grated Parmesan for a creamier texture—pre-grated cheese can be drier.
Keep your chicken broth warm; if you add cold broth, it will slow the cooking process.
Taste as you go. Adjust salt and acidity with a splash of lemon juice if needed!
Risotto can be made ahead of time; reheat on low with additional broth for the best results.

You now have all you need to create a stunning Champagne Risotto with Brown Butter Scallops right at home. Not only does it feature luxurious ingredients, but the hearty, comforting nature of this dish means it’s perfect for gathering around the table after a long week. Feel free to adapt and make it your own—the flavors will surely elevate your dinner experience!

Recipe FAQs

Can I use other types of seafood instead of scallops?

Absolutely! Shrimp, lobster, or even crab would work beautifully in this dish. Just adjust cooking times to ensure your seafood is cooked properly.

What if I don’t have Arborio rice?

If you can’t find Arborio rice, you can substitute with Carnaroli or Vialone Nano, both of which are also good for creamy risottos. A longer-grain rice might work too, but the texture won’t be quite the same.

Is there a way to make this recipe vegetarian?

Yes! Simply omit the scallops and substitute the chicken broth with vegetable broth. You might also consider adding sautéed mushrooms for a hearty flavor and texture.

Can I prepare the risotto in advance?

While risotto is best fresh, you can prepare it ahead and reheat it gently with a little broth added to restore its creamy texture. Just be cautious not to overcook it during the reheating process.

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Champagne Risotto with Brown Butter Scallops

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Author: Danae
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: Italian

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Description

Experience the rich flavors of Champagne Risotto with Brown Butter Scallops. This dish combines perfectly seared scallops with creamy risotto, making it an exquisite choice for dinner or a special occasion. Simple ingredients come together for a memorable meal.

Ingredients

Scale

12 large 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

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Instructions

Heat chicken broth in a saucepan over low heat to prepare the risotto base.
Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add finely chopped shallots and minced garlic to the skillet. Sauté for about 2 minutes.
Add 1 cup of Arborio rice to the skillet. Stir well and cook for 1-2 minutes until slightly translucent.
Pat the scallops dry and season them with salt and black pepper.
In another skillet, heat the remaining 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat.
Add the scallops in a single layer and cook for 2-3 minutes on each side until golden brown. Remove the scallops and set aside.
In the skillet where the scallops were cooked, lower the heat and add the remaining butter to brown it.
Return to the risotto, pour in 1/2 cup of white wine, and stir until mostly absorbed.
Gradually add warm chicken broth, one ladle at a time, stirring frequently for about 18-20 minutes.
Stir in 1 cup of grated Parmesan cheese and season with salt and black pepper to taste.
Plate the risotto and top with scallops, drizzling with brown butter.

Notes

For best results, use fresh sea scallops and ensure they are patted dry before cooking.
Feel free to substitute chicken broth with vegetable broth for a lighter version.
Garnish with fresh herbs to enhance flavor and presentation.