If you love risotto as much as I do than this is a recipe you will want to try.  The colorful vibrant radicchio and sweet bay scallops offer a beautifully textured and delicious spin to a classic Italian Risotto.  This dish can be served as first course or as a part of your main course and believe me when I say it will leave a lasting impression for all of your seafood lovers.               

Servings - 4
Calories per serving - 410 cal   

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4 cups of no salt added warmed vegetable broth 
1 cup of Rose Wine
2 medium sized shallots thinly chopped
4 tablespoons plus (1 tablespoon set aside) of softened salted butter
1 1/2 cups of Carnaroli or Arborio Rice
1 1/2 cups of washed and cut Radicchio
1/4 teaspoon of ground black pepper
1 teaspoons of salt plus more if needed
400 grams of extra small bay scallops
1/8 cup of freshly grated Grana Padano Cheese


In a medium size non-stick sauce pot melt 4 tablespoons of butter on medium heat.  Once the butter has started to bubble begin to 

saute the shallots for 1 minute.  Add your radicchio to the pan stirring continuously to prevent burning and cook for 3 minutes.  

Season with salt and pepper.  Add your rice to the pot with your radicchio and butter and toast your arborio rice stirring constantly 

for  1 minute.  Add in your choice of rose wine and simmer until all of the wine is absorbed by the rice. 

This will usually take about 3 minutes.  

 Be sure to be stay consistent with stirring to prevent the rice from sticking.  Risotto is a gradual process which requires patience. 

Now that your wine has been absorbed add in 2 cups of your broth  stirring occasionally keeping the temperature to medium .  

The broth will  gradually be absorbed in approximately 8 to 10 minutes at which point you can add the remaining 2 cups of broth to 

the risotto and cook for the last 12 minutes or so minutes until the desired doneness is achieved.  

I feel that risotto should have a slight bite to it however the best way to check to see if risotto is fully cooked simply take a  few 

grains of rice and press them against a non-slip cutting  board or food mat.  If you happen to notice a small white hard piece that 

remains the risotto will need a little more time to fully cook.  If your rice is not fully cooked and it has absorbed all of the broth 

proceed by add small amounts of broth while continuously stirring until it is cooked.  With any extra bit of broth you add you may 

have to adjust the seasoning as well by adding a bit more salt.  The last step now is to gently stir in your scallops.  Continue to 

stir the risotto for 1  to 2 minutes and then immediately shut off heat and remove from stove top. 

Stir in your remaining 1 tablespoon of salted butter and grated Grana Padano cheese.  

Plate immediately and garnish with fresh chopped parsley and serve.  


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