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

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:

1. Dice 1 small shallot. Remove the fronds from 1 small fennel bulb and finely chop until you have 1 teaspoon. Dice 1/2 the fennel bulb (save the remaining for another use). Finely grate the zest of 1 small lemon until you have 1/2 teaspoon (save the remaining for another use), and finely grate until you have 2 tablespoons Parmesan cheese (grate more for serving if desired). Drain and coarsely chop 1 cup marinated artichoke hearts. Finely chop until you have 1 tablespoon fresh chives.

2. Bring 6 cups water and 1 tablespoon of the kosher salt to a boil in a large saucepan over high heat. Reduce the heat to the lowest setting. Melt 1 tablespoon unsalted butter in a 4-quart braiser or small Dutch oven over medium-high heat. Add 1/2 cup carnaroli rice and stir until toasted smelling, 1 to 2 minutes. Add the shallot and diced fennel and cook until translucent, about 1 minute. Carefully pour in 1/4 cup Pernod or dry white wine and stir until absorbed.

3. Add 1/2 cup of the warm salted water. Cook, stirring constantly, until all of the liquid is almost absorbed. Repeat adding more of the water 1/2 cup at a time and cooking until almost absorbed before adding more, until the rice is almost tender, the starches release, and the grains look plump, 20 to 25 minutes total.

4. Add the artichoke hearts and 1/2 cup of the salted water. Cook, stirring constantly, until the rice starts to have a creamy consistency and is tender to the bite. Stir in the fennel fronds, lemon zest, Parmesan, chives, 1 tablespoon mascarpone cheese, and 1/8 teaspoon ground white pepper. Taste and season with kosher salt as needed. Cover and keep warm while you cook the scallops.

Make the scallops:

1. Remove the side muscle from 4 large scallops if needed. Rinse and pat dry. Season with 3/4 teaspoon kosher salt. Heat a medium heavy-duty skillet, preferably cast iron, over high heat until very hot. Add 2 teaspoons olive oil and heat until shimmering. Add the scallops and press down firmly with a spatula to ensure even browning. Cook until golden brown on the bottom, 2 to 3 minutes. Flip the scallops and cook until just cooked through, 1 to 2 minutes more.

2. Serve the scallops on top of the risotto, garnished with more Parmesan cheese if desired. If the risotto has thickened up, stir in 2 tablespoons of the salted warm water to loosen.

Recipe note: Leftovers can be stored in an airtight container in the refrigerator for up to four days.

(Brittany Conerly is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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