Brown Butter Risotto with Seared Scallops

1. Sweat Aromatics

In a heavy-bottomed pan, melt 2/3 of the unsalted butter over medium heat. Allow the butter to foam and then brown slightly, taking care not to let it burn. You'll know it's ready when it has a nutty aroma and a golden color. Once it starts to brown slightly, add the finely chopped shallots with a pinch of salt, stirring frequently. Cook until they are translucent and tender, allowing their sweetness to infuse the dish.

2. Toast Rice

Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the butter, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.

3. Deglaze

Pour in the dry white wine, stirring until it is fully absorbed by the rice. Deglazing with wine not only adds flavor but also helps lift any flavorful bits stuck to the pan, enriching the overall taste of the risotto.

4. Cook the Rice

Begin by adding about 2/3 of the stock to the pot and bringing it to a simmer, stirring occasionally. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch.

5. Sear Scallops

While the risotto is in its final stages of cooking, prepare the scallops. Ensure they are dry by patting them with paper towels. Heat a skillet with 3 tablespoons of avocado oil over high heat. Season the scallops with salt on both sides. Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes on one side until golden brown, then flip and cook for another 30 seconds. They should be just warm in the center. Set aside.

6. Finishing Ingredients

Remove the pot from the heat and stir the microplaned Parmesan cheese and the remaining 15g of unsalted butter into the risotto. This step, known as 'mantecare,' helps to build a luxurious emulsion, enhancing the creamy texture. Adjust the consistency if needed by adding a bit more stock, and season to taste. Gently fold in a bit of lemon zest and chives to incorporate the flavors throughout the dish. Plate the risotto with the scallops on top, and squeeze the lemon juice over the scallops.