One of most memorable dishes I’ve had in my adult life was the first time I had risotto. I was in college, and a friend’s dad had invited a bunch of us to a fancy restaurant in Vail. I ordered what sounded to me like a très sophisticated dish – a smoked tomato risotto with scallops – and after my first bite dropped utterly dead of comfort-food delight. It was creamy, savory, smoky, and luscious perfection.
Last week I was at the nail salon watching the Food Network (best combination ever: pampering and food porn) and saw Giada de Laurentiis making a Thanksgiving-themed risotto that looked so luscious that I immediately came home and starting messing with her recipe. The result: Creamy Pumpkin Risotto with Seared Scallops.
We start with leeks, which are delicate and more subtle than white or yellow onions. The subtlety is carried through with the pumpkin, which adds a whisper of sweetness but doesn’t overwhelm, as well as crispy shards of bacon and tiny soft bits of tangy goat cheese (I accidentally bought honey goat cheese, which turned out to be a delightful mistake).
Risotto is made with arborio rice, a short-grained Italian rice with high levels of natural starch. The process of stirring liquid into the rice allows it to slowly absorb the flavorful liquid and expel its starch, creating a creamy, luxurious, full-flavored dish with zero cream.
You could stop right there and serve the risotto on its own (hello, Thanksgiving side dish), but oh, the scallops. Sigh. They’re kind of dreamy. They are just ever so slightly sweet and so tender you can cut them with a fork. When they’re seared, they develop a lovely deep brown caramelized crust that’s just the best thing ever. Word to the wise: keep a close eye on them and don’t let them go too long. A well-cooked scallop is heavenly; an overcooked one is just rubbery.
Timing is fairly crucial for the risotto as well. If undercooked, it’s chalky and crunchy. Overcooked, it can be gluey and pasty. This sounds fussy, but it’s really not. Just taste! When the rice looks nice and creamy, take a bite. If the grains still have a hard center, keep adding liquid. If they turn to mush in your mouth, get that pan off the heat. If it has a firm bit with just a little give, you’re in Goldilocks territory. Just right.
Serve this with a simple salad, some crusty bread (may I suggest this?), and a nice glass of wine. Hello, heaven.
Pumpkin Risotto with Scallops and Proscuitto
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
Description
Creamy, pumpkin-spiked risotto meet sweet scallops, salty bacon, and tangy goat cheese for the ultimate fall comfort dish.
Ingredients
RISOTTO
6 cups chicken broth
1 cup pureed pumpkin
2 oz (approximately 4 slices) prosciutto (or bacon), chopped
2 TB salted butter
1 medium leek, thinly sliced and roughly chopped (white and pale green parts only)
2 tsp kosher salt
2 tsp chopped fresh thyme
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup finely grated parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp freshly ground pepper
1/2 tsp nutmeg
2 oz goat cheese
SCALLOPS
4 TB neutral high-heat oil, such as grapeseed or avocado
1 lb (12-16) large scallops, tough muscle removed from sides
Instructions
In a medium saucepan, combine the chicken stock and pumpkin puree and heat to a low simmer.
Prepare the scallops:
pat them dry and season with salt and pepper. Heat a large skillet (cast iron works great here), to medium-high and add 3 TB of high-heat oil. When the oil is shimmering and very hot, carefully add the scallops, being careful not to let them touch (do this in batches, if necessary). Let the sear untouched for about 3 minutes, until brown and caramelized on one side, then gently turn over (I find tongs work best) and cook for another 2-3 minutes. Remove to a plate and keep warm, either tenting the plate with foil or keeping them in a warming oven.
To make the risotto:
In a separate large pot or wide skillet, cook chopped prosciutto or bacon on medium heat until crispy. Remove and drain on paper towels.
In the same pot/skillet, melt 2 TB butter. Add leeks and thyme and stir until softened, about 3 minutes. Add rice and stir until rice is well-coated with buttery leek mixture. Pour in the wine and stir until mostly evaporated. Fill a ladle or one-cup measure with the hot pumpkin-stock mixture and add it to the rice, then stir constantly until the liquid has mostly absorbed. You’ll know it’s time to add more when you can drag the spoon across the bottom of the pan and the rice no longer rushes in to close the gap. Repeat this process until the rice begins to release its starch and look creamy (the rice texture should be al dente; don’t overcook or it will become mushy). This process usually takes me about 15-20 minutes, but go by the texture of the rice rather than the clock. You want the final dish to look creamy and loose, not thick and gloppy. If you run out of stock, use heated water.
Remove risotto from heat and stir in parmesan cheese and parsley (reserving a bit of the parsley for garnish, if desired). Taste and adjust seasonings as needed.
Scoop servings on warmed plates or shallow bowls, sprinkle with prosciutto and crumbles of goat cheese, and top each with 3-4 scallops. Serve immediately.
Notes
… Leftover risotto doesn’t reheat particularly well (though I don’t mind it cold). It does, however, make fabulous risotto cakes. Simply scoop up generous balls of risotto and flatten them slightly, then dredge first in egg, then breadcrumbs, and fry in oil until crispy and hot.
Leave a Reply