About
Charred Corn Risotto with Scallops
A classic Italian dish with sweet corn and delicious scallops and basil.
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Diane H. favorited Charred Corn Risotto With Scallops And Butter Fried Basil
11 Apr 00:27
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Colleen W. published her project Charred Corn Risotto With Scallops And Butter Fried Basil
06 Apr 09:00
You Will Need
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Step 1
For Charred Cord: In a medium skillet, heat 1 TB olive oil over medium-high heat. Wait until the oil is very hot and add the corn kernels. Toss them in the oil and then let them sit for about 1 minute. Toss again and let sit, allowing them to get charred before tossing again. Cook for about 5 minutes. Set aside.
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Step 2
Bring chicken stock and water to simmer in a sauce pot
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Step 3
In a large pan, heat 1 TB olive oil and 1 TB butter over medium heat. Add shallot and garlic and sauté for about 2 minutes.
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Step 4
Add dry arborio rice to pan and toss to coat in the oil and butter. Cook for about 30 seconds to 1 minute to toast the rice.
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Step 5
Add white wine to pan with rice and allow rice to absorb almost all of the liquid. Then add 1 ladle full (about ½ cup) of warm stock/water mixture to the pan at a time. Continue to stir the rice and allow it to absorb the liquid before adding more. This process should take just about 20-25 minutes.
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Step 6
When you only have about 1 ladle full of stock/water mixture left, add the cream cheese, charred corn and parmesan. Allow cheeses to melt and add last little bit of liquid.
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Step 7
Top with basil butter and scallops and serve.
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Step 8
In a small pan, heat 1 TB oil over medium heat. Pat scallops dry and place in pan and do not move - allow them to form crust. Allow to cook for about 2 minutes and then flip over on other side and cook for another 2-3 minutes. Remove from pan. (Scallops will let you know when they are ready, if you can’t turn them over easily, wait a little longer and try again. You don’t want to force them)
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Step 9
In same pan used for the scallops, heat another 2TB of butter over medium heat and allow it to brown - about 2-3 minutes. Add chopped basil and allow it to fry for 30 seconds.
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Step 10
Pour basil butter over cooked risotto.
