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Italian Risotto with Scallops and Burrata

Name: Italian Risotto with Scallops and Burrata
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200g arborio rice; 1 liter chicken or vegetable broth; 200g scallops; 1 cup white wine; 1 onion, finely chopped; 2 tbsp butter; 1 cup grated Parmesan; 1 burrata cheese; Salt and pepper to taste

A creamy risotto with sautéed scallops and fresh burrata, a classic Italian dish.

40 minutes4 servings

Method

In a large pot, heat butter and sauté onion until translucent.
Add arborio rice and toast for 2 minutes.
Pour in white wine and stir until absorbed.
Add broth, 1 cup at a time, stirring constantly until absorbed.
When rice is al dente, stir in Parmesan and season.
Sauté scallops until golden brown.
Serve risotto topped with scallops and burrata.

Risotto Scallops Burrata Italian Italy recipes

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