005: Creamy Parmesan Risotto with Scallops

Instructions

1. Prepare the risotto:
   - In a saucepan, heat broth over low heat. Keep warm while preparing risotto.
   - In a separate large skillet or pot, melt 2 tbsp of butter over medium heat. Add the chopped onion and garlic and cook until softened and fragrant, about 3-4 minutes.
   - Add the Arborio rice to the skillet and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.
   - Pour in the white wine and stir until it's absorbed by the rice.
   - Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently.
   
   Wait until each addition of broth is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes. You may not need to use all of the broth.
   
   
2. Cook the scallops:
   - While the risotto is cooking and almost done, prepare the scallops. Pat the scallops dry with paper towels and season both sides with Wingman All-Purpose Seasoning.
   - In a large stainless steel skillet, heat 2 tbsp of olive oil over medium-high heat until hot, but not smoking.
   - Add the scallops to the skillet in a single layer, making sure not to overcrowd them. Cook for about 2-3 minutes on each side until they are golden brown and caramelized. Avoid moving them too much to allow for proper searing.
   - During the last minute of cooking, add the minced garlic and 2 tbsp of butter to the skillet. Spoon the melted butter over the scallops as they cook.
   - Squeeze lemon juice over the scallops just before removing them from the skillet.
   
   
3. Finish the risotto:
   - Once the risotto cooked to your desired consistency, remove it from the heat. Stir in the grated parmesan cheese and season with salt and pepper to taste.
   
   
4. Serve:
   - Divide the creamy risotto among serving plates. Top each portion with seared scallops.
   - Garnish with fresh parsley, if desired.
   - Serve immediately and enjoy!