Truffle Risotto Recipe with Scallops & Roasted Tomatoes

Why You’ll Love This Recipe

• Rich and Flavorful: The truffle Gruyere cheese adds an indulgent depth of flavor to the creamy risotto, while the roasted tomatoes offer a bright contrast.
• Elegant and Impressive: Scallops, with their delicate sweetness, elevate this dish to a fine dining experience right at home.
• Balanced and Satisfying: The combination of creamy risotto, tender scallops, and roasted tomatoes creates a well-rounded, satisfying meal.
• Perfect for Special Occasions: This dish is ideal for date nights, celebrations, or any time you want to impress guests with minimal effort.

Ingredients

Risotto

• 4-6 oz Truffle Gruyere Cheese (grated, substitute 1-2 teaspoons of truffle oil if needed)
• 2 tablespoons Unsalted Butter
• 1 tablespoon Shallots (or minced garlic)
• ¼ cup Dry White Wine (e.g., Pinot Grigio)
• 1 cup Arborio Rice (risotto rice)
• 3-4 cups Chicken Stock
• Kosher Salt (to taste)
• Fresh Ground Pepper (to taste)

Scallops

• 1 pound Sea Scallops
• ¼ cup Olive Oil
• 1 tablespoon Unsalted Butter
• 4 sprigs Fresh Thyme (optional)
• Kosher Salt (to taste)
• Fresh Ground Pepper (to taste)

Oven Roasted Tomatoes

• 6 Roma Tomatoes
• 3 tablespoons Olive Oil
• 1 teaspoon Fresh Thyme (or ¼ teaspoon dry)
• 1 teaspoon Fresh Rosemary (or ¼ teaspoon dry)
• 1 teaspoon Kosher Salt (¼ teaspoon if using table salt)
• ¼ teaspoon Fresh Ground Pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Tomatoes

1. Preheat the oven to 375°F (190°C).
2. Cut the Roma tomatoes in half and arrange them on a baking sheet, cut side up.
3. Drizzle with olive oil, and sprinkle with thyme, rosemary, kosher salt, and black pepper.
4. Roast the tomatoes for 25-30 minutes until tender and slightly caramelized. Set aside.

2. Prepare the Risotto

1. In a large saucepan, melt 1 tablespoon of butter over medium heat.
2. Add the minced shallots (or garlic) and cook for 2-3 minutes until softened.
3. Add the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice becomes translucent around the edges.
4. Pour in the white wine, stirring constantly until the wine is absorbed.
5. Begin adding the chicken stock, ½ cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is tender yet firm to the bite (al dente).
6. Stir in the grated Truffle Gruyere cheese and the remaining tablespoon of butter. Season with kosher salt and black pepper to taste. Keep warm.

3. Cook the Scallops

1. Heat ¼ cup of olive oil in a large skillet over medium-high heat.
2. Season the scallops with kosher salt and black pepper.
3. Once the oil is hot (but not smoking), add the scallops and cook for about 2-3 minutes per side, until golden brown and cooked through. If using, add the sprigs of fresh thyme while cooking for added flavor.
4. Remove the scallops from the pan and set aside.

4. Assemble the Dish

1. Spoon a generous serving of the truffle risotto onto each plate.
2. Place the seared scallops on top of the risotto.
3. Garnish with the roasted tomatoes and any additional fresh thyme, rosemary, or cheese if desired.
4. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Variations

• Vegetarian: Omit the scallops and add more roasted vegetables or sautéed mushrooms to replace the protein.
• Truffle Oil: If you can’t find truffle Gruyere, substitute truffle oil in both the risotto and scallop cooking process for a more pronounced truffle flavor.
• Other Seafood: Shrimp or lobster can be used in place of scallops for a different seafood twist.

Storage/Reheating

• Storage: Store leftover risotto and scallops in an airtight container in the refrigerator for up to 2 days. The roasted tomatoes can also be stored separately in a container for up to 3 days.
• Reheating: Reheat the risotto in a saucepan over medium-low heat, adding a splash of chicken stock or water to loosen it up. Scallops can be briefly reheated in a skillet over low heat for 1-2 minutes. Roasted tomatoes can be enjoyed cold or gently reheated in the oven.

FAQs

Can I make this dish without truffle Gruyere cheese?

Yes, you can substitute truffle Gruyere with regular Gruyere cheese, or use truffle oil for a more distinct truffle flavor.

What’s the best way to cook scallops?

To achieve perfectly seared scallops, make sure the pan is hot enough to sear them quickly without overcooking. Don’t overcrowd the pan, and allow the scallops to form a golden crust before flipping.

Can I use vegetable broth instead of chicken stock?

Yes, vegetable broth can be used as a substitute to make this dish vegetarian or vegan.

How can I make this dish gluten-free?

The ingredients in this recipe are naturally gluten-free, but always double-check the stock and cheese packaging to ensure no gluten is present.

How can I enhance the truffle flavor?

If you love truffle, feel free to drizzle additional truffle oil over the risotto and scallops just before serving for an extra indulgent touch.

Can I prepare this dish ahead of time?

While the risotto and roasted tomatoes can be made ahead and stored in the refrigerator, the scallops are best cooked just before serving to maintain their delicate texture.

Can I substitute the white wine?

You can substitute the white wine with a splash of dry vermouth or even more chicken stock if preferred.

Is it okay to use frozen scallops?

Yes, frozen scallops work well too. Just be sure to thaw them completely before cooking and pat them dry to ensure they sear properly.

Can I make the risotto without stirring constantly?

Stirring constantly helps release the rice’s starch, creating that creamy texture risotto is known for. While you can occasionally stir, continuous stirring is key to achieving the right consistency.

How do I know when the scallops are cooked?

Scallops should be opaque and firm to the touch when done. If they’re still translucent in the center, they need more time. They should also have a golden crust on both sides.

Conclusion

This truffle risotto with scallops and roasted tomatoes is the perfect dish for any special occasion. The creamy risotto infused with truffle flavors, paired with succulent scallops and sweet, roasted tomatoes, creates a meal that is sure to leave a lasting impression. Whether you’re cooking for a date night or a dinner party, this dish will certainly stand out as a sophisticated and indulgent favorite.

Truffle Risotto Recipe with Scallops & Roasted Tomatoes

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• Author: Julia
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

This Truffle Risotto Recipe with Scallops and Roasted Tomatoes is a luxurious dish that combines rich, creamy risotto, perfectly seared scallops, and sweet, caramelized tomatoes. Infused with the indulgent flavors of truffle Gruyere cheese, it’s an elegant and impressive meal perfect for special occasions or intimate dinners.

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Ingredients

For the Risotto:

4–6 oz Truffle Gruyere Cheese (grated, substitute 1–2 teaspoons of truffle oil if needed)

2 tablespoons unsalted butter

1 tablespoon shallots (or minced garlic)

¼ cup dry white wine (e.g., Pinot Grigio)

1 cup Arborio rice (risotto rice)

3–4 cups chicken stock

Kosher salt (to taste)

Fresh ground pepper (to taste)

For the Scallops:

1 pound sea scallops

¼ cup olive oil

1 tablespoon unsalted butter

4 sprigs fresh thyme (optional)

Kosher salt (to taste)

Fresh ground pepper (to taste)

For the Oven-Roasted Tomatoes:

6 Roma tomatoes

3 tablespoons olive oil

1 teaspoon fresh thyme (or ¼ teaspoon dry)

1 teaspoon fresh rosemary (or ¼ teaspoon dry)

1 teaspoon kosher salt (¼ teaspoon if using table salt)

¼ teaspoon fresh ground pepper

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Instructions

1. Roast the Tomatoes:

1. Preheat the oven to 375°F (190°C).

2. Cut Roma tomatoes in half and arrange cut side up on a baking sheet.

3. Drizzle with olive oil, and sprinkle with thyme, rosemary, kosher salt, and black pepper.

4. Roast for 25-30 minutes, until tender and slightly caramelized. Set aside.

2. Prepare the Risotto:

1. In a large saucepan, melt 1 tablespoon butter over medium heat.

2. Add minced shallots (or garlic) and cook for 2-3 minutes until softened.

3. Add Arborio rice and cook for 1-2 minutes until the rice is translucent around the edges.

4. Pour in the white wine, stirring constantly until absorbed.

5. Gradually add chicken stock, ½ cup at a time, stirring frequently until absorbed before adding more. Continue for 18-20 minutes, until rice is tender but al dente.

6. Stir in grated Truffle Gruyere cheese and the remaining tablespoon of butter. Season with salt and pepper to taste. Keep warm.

3. Cook the Scallops:

1. Heat ¼ cup olive oil in a large skillet over medium-high heat.

2. Season scallops with salt and pepper.

3. When the oil is hot (but not smoking), add scallops and cook for 2-3 minutes per side, until golden brown and cooked through. Add fresh thyme for added flavor, if desired.

4. Remove scallops and set aside.

4. Assemble the Dish:

1. Spoon a generous serving of risotto onto each plate.

2. Place seared scallops on top of the risotto.

3. Garnish with roasted tomatoes and additional fresh thyme or rosemary if desired.

4. Serve immediately and enjoy!

Notes

• Vegetarian Version: Omit the scallops and substitute with sautéed mushrooms or roasted vegetables.

• Truffle Oil Alternative: Use truffle oil if you can’t find truffle Gruyere cheese for a more distinct truffle flavor.

• Other Seafood: Shrimp or lobster can be substituted for scallops.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian