Elevate date night dinner with succulent scallops and creamy risotto accented by the heady aroma of white truffles in each bite. Bartolini’s organic olive oil infused with rare white Italian truffles adds an irresistible earthiness and luxe factor to this restaurant-worthy meal.
Ingredients:
- 8 large sea scallops
- 2 tbsp Bartolini white truffle olive oil, divided
- 2 shallots, diced
- 1 garlic clove, minced
- 1 cup Arborio rice
- 1⁄4 cup dry white wine
- 4 cups chicken or veggie broth
- 1⁄4 cup freshly grated Parmesan, plus more for serving
- 2 tbsp butter
- Chopped parsley for serving
Instructions:
- Heat 1 tbsp truffle oil in a pan over medium-high heat. Add scallops and sear 2-3 minutes per side until golden. Set aside.
- In a saucepan, heat remaining 1 tbsp truffle oil over medium heat. Sauté shallots and garlic 2 minutes.
- Add rice and stir 1 minute until translucent. Pour in wine and cook, stirring, until absorbed.
- Add 1⁄2 cup broth at a time, stirring constantly and waiting for broth to absorb before adding more, about 20 minutes.
- Remove pan from heat and stir in Parmesan and butter. Divide risotto between bowls, top with scallops and sprinkle on extra cheese.
- Garnish with parsley before serving.
The Star Ingredient: Bartolini White Truffle Olive Oil
Fragrant and garlicky, this oil is sure to transform many dishes. We like it best in pasta and risottos, with grilled meats and fish, and sprinkled atop steamed vegetables. It's also a highly recommended dressing for carpaccio and mushrooms. Get this ingredient now.