Sake-Infused Risotto with Yuzu and Seared Scallops

Ingredients

• 1 cups Arborio rice
• 1 cup sake
• 4 cups chicken or vegetable broth, kept warm
• 1 cup yuzu juice
• 1 cup Parmesan cheese, freshly grated
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 12 large sea scallops, rinsed and patted dry
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Heat the olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. 02
   Add the Arborio rice to the pan and stir well to coat each grain with oil and butter. Cook for 2 minutes until the rice is slightly toasted.
3. 03
   Pour in the sake and yuzu juice. Stir constantly until the liquid is mostly absorbed by the rice.
4. 04
   Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. 05
   Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
6. 06
   Season the scallops with a pinch of salt and freshly ground black pepper. Heat a non-stick skillet over high heat and add a small amount of olive oil.
7. 07
   Once the skillet is hot, sear the scallops for 2-3 minutes on each side until golden brown and opaque in the center. Do not overcrowd the pan; sear in batches if necessary.
8. 08
   To serve, spoon the risotto onto warm plates and arrange the seared scallops on top. Garnish with a drizzle of yuzu juice if desired.