The Kitchn: Artichoke risotto with seared scallops is the ultimate date-night dinner
I love to make risotto this time of year, and my new favorite way to do it comes from Naomi Pomeroy’s “Taste & Technique” cookbook. Prior to reading the book, I used to make risotto with warmed broth or stock. Now I’ve been converted to using lightly salted water, which gives the risotto a cleaner taste — especially if you’re starting with sautéed vegetables as the base like we are here.
This recipe is the perfect blueprint for making whatever type of risotto you crave. Try peas instead of artichokes, or seared shrimp instead of scallops. It’s the perfect fancy-feeling meal for a cozy date night at home.
Artichoke Risotto with Seared Scallops
Serves 2
1 small shallot
1 small fennel bulb
1 small lemon
2 tablespoons grated Parmesan cheese, plus more for serving
1 cup marinated artichoke hearts
1 tablespoon minced fresh chives
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