Ingredients
- 6 tbsp unsalted butter
- 2 large shallots
- 2 1/2 cloves garlic
- 1 tsp fresh thyme leaves
- 1 1/2 cups arborio rice
- 4 1/2 chicken bouillon cubes
- 5/8 cup freshly grated parmesan cheese
- kosher salt and ground black pepper
- optional for garnish: snipped chives or microgreens
- 2 1/2 tbsp vegetable or canola oil
- 2 sprigs fresh thyme
Steps
- Heat 5 cups water with the bouillon cubes in a saucepan over medium heat.
- Melt 4 tablespoons butter in a large skillet over medium heat, then cook the shallots, garlic, and thyme for 4 minutes.
- Stir in the rice and cook for 2 minutes, then add the champagne and simmer for 4 minutes.
- Add the hot broth 1/2 cup at a time, stirring after each addition until absorbed, for 22 to 25 minutes.
- Stir the remaining butter and Parmesan into the rice, then season with salt and pepper.
- Heat the oil in a 12-inch skillet over medium-high heat and sear the scallops with the thyme sprigs for 2 to 3 minutes per side, until browned and 145 F inside.
- Top the risotto with the scallops and serve.
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