Seared Scallop Risotto with White Wine and Truffle Essence

Ingredients

• 1 cups Arborio rice
• 1 cup dry white wine
• 4 cups chicken stock, warmed
• 1 cup Parmesan cheese, grated
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 12 large sea scallops, patted dry
• 1 teaspoon truffle oil
• to taste salt and pepper
• 2 tablespoons chives, chopped

Method

1. 01
   In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. 02
   Add the Arborio rice to the pan and stir for 2 minutes until the rice is lightly toasted.
3. 03
   Pour in the white wine and stir continuously until the wine is absorbed by the rice.
4. 04
   Gradually add the warmed chicken stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Cook until the rice is creamy and tender, about 18 minutes.
5. 05
   Stir in the grated Parmesan cheese and 2 tablespoons of butter until melted and well combined. Season the risotto with salt and pepper to taste. Remove from heat and cover to keep warm.
6. 06
   In a separate skillet, heat the remaining olive oil over high heat. Season the scallops with salt and pepper. Sear scallops for 1-2 minutes on each side until a golden crust forms. Remove from heat.
7. 07
   To serve, plate the risotto, and top with seared scallops. Drizzle with truffle oil and garnish with chopped chives.