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.

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:

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

2. Prepare the Risotto:

In a large saucepan, melt 1 tablespoon butter over medium heat.
Add minced shallots (or garlic) and cook for 2-3 minutes until softened.
Add Arborio rice and cook for 1-2 minutes until the rice is translucent around the edges.
Pour in the white wine, stirring constantly until absorbed.
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.
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:

Heat ¼ cup olive oil in a large skillet over medium-high heat.
Season scallops with salt and pepper.
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.
Remove scallops and set aside.

4. Assemble the Dish:

Spoon a generous serving of risotto onto each plate.
Place seared scallops on top of the risotto.
Garnish with roasted tomatoes and additional fresh thyme or rosemary if desired.
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