Photographer: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Chelsea Zimmer
Active Time
40 Mins
Total Time
40 Mins
Serves 4

Fear not, for you, too, can make creamy risotto at home (we recommend the Italian short-grain Arborio rice). When cooking the scallops, pat dry beforehand, add to a smoking hot cast-iron pan, and avoid flipping until the flesh is opaque and caramelized, tender perfection is achieved.

How to Make It

Step 1

Heat chicken stock in a saucepan over medium-high until steaming but not boiling; reduce heat to low to keep warm.

Step 2

Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a medium saucepan over medium-high. Add leeks and garlic; cook, stirring often, until tender, 5 to 7 minutes. Stir in rice and thyme; cook, stirring until coated, 1 to 2 minutes. Add wine; cook, stirring constantly, until absorbed, about 1 minute. Add 2 cups of the warm stock and 1 teaspoon of the salt to rice mixture. Cook, stirring often, with a wooden spoon or rubber spatula, until almost absorbed, about 10 minutes. Continue adding remaining warm stock, about 1 cup at a time, stirring constantly until most of the liquid has absorbed between additions, about 25 minutes total. Rice should be tender and saucy. Remove and discard thyme.

Step 3

Remove from heat, and stir in Parmigiano- Reggiano, lemon zest, lemon juice, and remaining 1 tablespoon butter. Set aside.

Step 4

Heat remaining 2 tablespoons oil in a large cast-iron or stainless steel skillet over high. Sprinkle scallops with remaining 1 teaspoon salt, and place in hot oil, leaving space between each one. Using a spatula, press each scallop lightly to ensure good contact with skillet. Cook scallops until well browned, 1 to 2 minutes on each side. Transfer to a plate.

Step 5

Stir fresh tarragon into risotto; spoon into 4 shallow bowls. Top with 3 scallops each, and serve immediately.