Champagne Scallop Risotto

Champagne Risotto Ingredients:
  • 6 cups Chicken Stock
  • 1 Tbsp Olive Oil
  • 4 Garlic Cloves, minced
  • Salt and Pepper
  • 1 1/2 cups Arborio Rice
  • 3/4 cup Stone Hill Winery’s Blanc de Blancs
  • 4 Tbsp Unsalted Butter
  • 3/4 cup freshly grated Parmesan Cheese


Scallop Ingredients:
  • 3 Tbsp Unsalted Butter
  • 1 1/2 pounds Scallops
  • Salt and Pepper
  • 2 Garlic Cloves, minced
  • 3 Tbsp chopped fresh Parsley
  • 1 Tbsp chopped fresh Chives


Champagne Risotto Instructions:
  • In a saucepan, on low, heat the stock until it’s warm.
  • In another saucepan, on medium-low heat, heat the olive oil. Stir in garlic and a pinch of salt and pepper. Stir in rice. Stirring often, cook to toast the rice for 3 to 5 minutes. The rice should be translucent.
  • Stir in Blanc de Blancs. Once Blanc de Blanc is absorbed, a 1 cup of the warm stock, stirring continuously until absorbed. Repeat process with another 2 or 3 cups of stock, until the rice is creamy and al dente. You want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in butter until melted. Stir in the parmesan until melted. Salt and pepper to taste.


Scallop Directions:
  • Heat cast-iron skillet over medium heat. With paper towel, pat scallops completely dry and season them all over with salt and pepper.
  • Add butter to pan – it will start to brown almost immediately. In a single layer, place scallops into pan. Depending on size, cook about 2 minutes per side, they will cook quickly. Turn heat off. Stir in garlic and top with parsley and chives.
  • Scoop risotto into bowl and top with scallops. Serve with a glass of Stone Hill Chardonel.

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