The Kitchn: Artichoke risotto with seared scallops is the ultimate date-night dinner
6 cups water
1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more for seasoning
1/2 cup carnaroli or arborio rice
1 tablespoon unsalted butter
1/4 cup Pernod or dry white wine
1 tablespoon mascarpone cheese
1/8 teaspoon ground white pepper
4 large scallops (preferably U10 size)
2 teaspoons olive oil
Make the risotto:
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