Risotto is one of those dishes that I thought was intimidating until I tried making it myself. All it takes is a little elbow grease, lots of stirring, and lots of cheese. And okay, wine.
I also think it is one of the most versatile dishes and I honestly cannot wait to create more variations. But, I’m pretty sure this is going to be hard to top. This boozy kale and creamy parm risotto has ALL the buzz words.
Boozy with all the wine that is used. Creamy from the butter. And parm, well, because cheese.
Not only that, but it is served with my all time thing. Pan-seared scallops. I have a full tutorial in my Instagram highlight section on how to get the PERFECT sear on your scallop. Similar to the risotto, they are a lot easier to make at home than they may appear. The one true trick is making sure they are patted completely dry with a paper towel.
And, not gonna lie, I think this dish would go perfectly with these chocolate covered strawberry brownies to make one epic Valentine’s Day meal for a loved one. Talk about a great night in.Print
Boozy from the wine. Creamy from the butter. And cheesy from the parm. Talk about about buzz words.
- 1 large shallot, minced
- 1 TBSP minced garlic, about 3 cloves
- 2 TBSP Kerrygold salted butter
- 1.5 TBSP whole grain mustard
- 1 TBSP olive oil
- 1 cup Arborio rice
- About 1.5 cups of white wine, I used sauvignon blanc
- About 3-3.5 cups of low sodium chicken stock
- 5oz baby kale
- 1 cup shredded Parmesan cheese, plus more for topping
- 1/4 tsp nutmeg
- The juice of 1/4 a lemon
- Salt and pepper to taste
- Parsley, optional for garnish
- 1 pound of scallops
- 1 TBSP olive oil
- In a medium sized pot over medium high heat, combine the shallot, garlic, mustard and 1 TBSP olive oil. Cook until the minced shallot becomes translucent, about 2 minutes.
- Add in the rice and mix it around with the shallot mixture. Continue to toast the rice for about 3 minutes.
- Add in 1/2 cup of the liquid (the wine or chicken stock) and stir. Cook until the liquid is absorbed before adding the next half cup. Continue this process, alternating between the wine and chicken stock (I ran out of wine after drinking too much the night before…so by all means use more than just the 1.5 cup I used and cook to your taste preference) until you get your desired texture. NOTE: I add in the kale after about 3 cups of liquid, and it cooks down as the risotto continues to cook. Also do not forget to season with salt and pepper throughout.
- Finish the dish off by mixing in the nutmeg, parm, butter and lemon juice. Garnish with more parm (duh) and parsley.
- Pour a tablespoon of olive oil into a cast iron skillet and turn it on medium-high.
- Pat the scallops dry with a paper towel.
- Season one side with salt and pepper.
- Put the seasoned side down into a screaming hot cast iron skillet. Season the other side before flipping over, about 2.5-3 minutes, depending on the size.
- Cook the other side for about 2-2.5 minutes, or until they are SLIGHTLY firm to the touch. When poking it with a fork, they should bounce back a touch.
- Do NOT overcrowd the pan when cooking your scallops. It will prevent them from getting a nice crust, which is ultimately the end goal. If you have to do two batches, do it.