Cilantro Cream Risotto with Scallops

Cilantro Cream Risotto with Scallops Recipe - Italian Dish

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Cilantro Cream Risotto with Scallops is a delicious and creamy dish that combines the flavors of cilantro, scallops, and creamy risotto. This dish is perfect for a special occasion or a fancy dinner at home.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It is a creamy and flavorful rice dish that is typically made with Arborio rice, chicken broth, and Parmesan cheese. The addition of cilantro and scallops in this recipe gives it a unique and delicious twist.

Ingredients

1 cup of heavy cream
2 tbsp of minced cilantro
0.75 lb (340 g) of scallops
2 tbsp of flour
0.5 tsp of salt
0.5 tsp of ground white pepper
0.33 cup of butter or margarine, divided
0.5 cup of chopped onion
1 clove of garlic
1 cup of uncooked U.S. Arborio or medium-grain rice
2 cups of chicken broth
3 cups of water
2 medium tomatoes, chopped and seeded
0.5 cup of chopped green onions
0.33 cup of grated parmesan cheese

How to prepare

In a small saucepan, combine cream and cilantro.
Bring the mixture to a boil, then reduce the heat to low and simmer until it is reduced by half.
In a small bowl, combine flour, salt, and pepper.
Dust the scallops with the flour mixture.
In a skillet, cook the scallops in 2 tbsp of butter over medium-high heat for 2 to 3 minutes, or until they are cooked through. Be careful not to overcook them.
Remove the scallops from the skillet and keep them warm.
In the same skillet, cook the onion and garlic in the remaining butter over medium heat until they are soft.
Add the rice and stir for 2 to 3 minutes.
Increase the heat to medium-high and stir in 1 cup of broth.
Cook the mixture uncovered, stirring frequently, until the broth is absorbed.
Continue stirring and gradually add the remaining 1 cup of broth and water, allowing each cup to be absorbed before adding another. Cook until the rice is tender and the mixture has a creamy consistency. This will take approximately 25 to 30 minutes.
Stir in the tomato, green onion, cheese, and the cream and cilantro mixture.
Continue stirring until the mixture is creamy, which should take about 2 minutes.
Finally, stir in the cooked scallops.
Serve immediately.

Variations

Substitute shrimp or lobster for the scallops for a different seafood twist.
Add diced bell peppers or mushrooms for extra flavor and texture.
Use different herbs like parsley or basil instead of cilantro for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the scallops just until they are cooked through to avoid overcooking and making them tough.

- Stir the risotto frequently to ensure that it cooks evenly and has a creamy consistency.

- Use fresh cilantro for the best flavor in the cream sauce.

- Be patient when adding the broth and water to the risotto, allowing each cup to be absorbed before adding more.

Serving Suggestions

Serve the Cilantro Cream Risotto with Scallops as a main dish with a side salad or steamed vegetables. It can also be served as a fancy appetizer for a dinner party.

Cooking Techniques

Be sure to stir the risotto frequently to prevent it from sticking to the bottom of the pan.

- Cook the scallops on high heat for a short amount of time to ensure they are cooked through but not overcooked.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of this dish.

- Substitute olive oil for the margarine for a healthier option.

- Use any type of short-grain rice if Arborio rice is not available.

Make Ahead Tips

The risotto can be made ahead of time and reheated before serving. The scallops should be cooked just before serving for the best texture.

Presentation Ideas

Serve the Cilantro Cream Risotto with Scallops in individual bowls garnished with extra cilantro leaves and a sprinkle of Parmesan cheese. Drizzle with a little extra cream for a luxurious touch.

Pairing Recommendations

This dish pairs well with a crisp white wine like Sauvignon Blanc or a light-bodied red wine like Pinot Noir. A side of crusty bread or garlic bread is also a great accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop, adding a little extra broth or water to loosen up the risotto.

Nutrition Information

Calories per serving

420

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 22g

- Saturated Fat: 13g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 10%

- Calcium: 15%

- Iron: 10%

Alergens

Contains dairy (cream, butter, cheese)

- Contains shellfish (scallops)

Summary

This dish is a rich source of carbohydrates, fats, and proteins. It also provides a good amount of vitamins and minerals, making it a well-rounded meal option.

Summary

Cilantro Cream Risotto with Scallops is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner at home. The creamy risotto, flavorful cilantro cream sauce, and tender scallops come together to create a dish that is sure to impress your guests. Enjoy!

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Cilantro Cream Risotto with Scallops. It was many years ago, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a wonderful cook, always experimenting with new flavors and ingredients. She had a knack for combining unexpected elements to create the most delicious dishes.

On this particular day, Maria was bustling around her kitchen, preparing a special dinner for her family. I watched in awe as she chopped fresh cilantro, grated Parmesan cheese, and seared plump scallops in a sizzling pan. The aroma that filled the room was intoxicating, and I couldn't wait to taste the final result.

As Maria worked her culinary magic, I asked her about the recipe she was using. She smiled and handed me a tattered piece of paper, covered in splatters of sauce and handwritten notes. "This is my secret recipe for Cilantro Cream Risotto with Scallops," she said, a twinkle in her eye. "It's a family favorite, passed down through generations."

I studied the recipe carefully, taking note of the ingredients and instructions. Maria had written detailed notes on how to make the perfect risotto, creamy and rich, with a hint of fresh cilantro. The addition of seared scallops added a touch of elegance to the dish, making it a perfect choice for a special occasion.

I watched as Maria stirred the risotto, adding ladlefuls of hot broth and stirring continuously until the rice was perfectly cooked. She then folded in the cilantro cream, a mixture of heavy cream, garlic, and chopped cilantro, which added a velvety texture and a burst of flavor to the dish.

Once the risotto was ready, Maria expertly seared the scallops in a hot pan, until they were golden brown and perfectly cooked. She then plated the dish, spooning a generous portion of risotto onto a warm plate and topping it with the seared scallops. A sprinkle of Parmesan cheese and a drizzle of olive oil completed the dish, creating a masterpiece of flavors and textures.

As we sat down to enjoy the meal, Maria shared the story of how she had learned to make this dish. She told me about her grandmother, a talented cook who had taught her the secrets of Italian cuisine. She had passed down her recipes, including the one for Cilantro Cream Risotto with Scallops, to Maria, who had perfected it over the years.

I savored every bite of the dish, savoring the creamy risotto, the tender scallops, and the fresh cilantro. The flavors melded together beautifully, creating a dish that was both comforting and elegant. I knew that I had to learn how to make this recipe myself, to share with my own family and friends.

After dinner, Maria generously shared her recipe with me, along with her tips and tricks for making the perfect risotto. I carefully copied down the ingredients and instructions, vowing to recreate the dish in my own kitchen. Over the years, I have made Cilantro Cream Risotto with Scallops many times, each time tweaking the recipe to suit my own tastes.

Whenever I make this dish, I think of Maria and her warm kitchen, filled with the aromas of good food and laughter. I am grateful for her friendship and her generosity in sharing her family recipe with me. It has become a staple in my own repertoire of dishes, a reminder of the joy of cooking and sharing good food with loved ones.

And so, as I sit down to enjoy a steaming plate of Cilantro Cream Risotto with Scallops, I am filled with gratitude for the memories and the flavors that this dish brings. It is a testament to the power of food to connect us, to nourish us, and to bring us together in joy and celebration. And for that, I am truly grateful.