Risotto is the food of love and what better dinner to make for Valentine’s Day than this yellow tomato risotto with seared sea scallops?! This dish is so elegant and bursting full of flavor in every bite. So let’s get to it, pour yourself a glass of wine (if you’re of age), roll up your sleeves and get ready to enjoy the process of cooking with lots of love for the ones you love!!
*Full disclosure, Cento Fine Foods sponsored our Instagram post, but this recipe is way too good not to share on our blog too! We love Cento’s quality products and this recipe was fully tested using only their yellow tomatoes, arborio rice, and EVOO.
The secret to risotto is time and patience. Something that is precious to all of us and the reason I think that making risotto for someone, is a true testament on how much you love them!! Making this the absolute best Valentine’s Day meal, to have an at home dining experience and indulge in with your Valentine. There’s a few tips to making the most creamy risotto and I’ll go through them here, but the most important rule is, DO NOT LEAVE THE RISOTTO UNATTENDED! Treat it like a baby, stirring constantly, to ensure that your risotto will come out a success every time and not turn into a lumpy mess or worse stuck to the bottom of the pan.
Top your yellow tomato risotto with the seared sea scallops and garnish with fresh parsley and grated parmesan cheese!
Ingredients
Yellow TOmato risotto
- 2 tbsp Cento Extra Virgin Olive Oil
- 3 tbsp butter, divided into 2 tbsp and 1 tbsp
- 3 garlic cloves, minced
- 1/4 white onion, chopped
- 1 cup Bellino Superfino Arborio Rice
- 1/3 cup dry white wine
- 1 14 ounce can Cento Yellow Peeled Tomatoes
- 2 1/4 cup chicken broth
- 4 tbsp freshly grated parmesan cheese
Seared Scallops:
- 1 lb scallops
- 3 tbsp Cento Extra Virgin Olive Oil
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
instructions:
Yellow Tomato Risotto
1. Melt 2 tbsp butter and EVOO in a saucepan on medium low heat, sauté onions and garlic for about 2-3 minutes until translucent and fragrant
2. While the onions and garlic are sautéing, pour the can of yellow tomatoes into a bowl with a spout and squish the tomatoes with your fingers until they are finely crushed, heat the yellow tomatoes in the microwave until just warmed. Heat chicken broth until warm
3. Add arborio rice to the saucepan and toast for 2-3 minutes, pour in dry white wine and let slowly simmer until all the liquid is absorbed, stirring often
4. Pour 1/4 – 1/2 cup of yellow tomatoes into the rice, continuously stirring until liquid is absorbed, next add in 1/4 – 1/2 cup chicken broth, continuously stirring until liquid is absorbed, keep doing this accordingly until all liquid is added and rice is al dente (about 25 minutes). Make sure to not leave the saucepan unattended, as the rice will stick to the bottom
5. Remove pan from heat and stir in 1 tbsp butter and parmesan cheese, mixing until all is combined, add salt & pepper to taste
Seared Scallops
1. Remove the small side muscle from the scallops, rinse under cold water, and set on a paper towel lined plate. Pat dry, sprinkle one side with 1/4 tsp salt and 1/4 tsp pepper
2. Heat an iron skillet on medium high heat, add EVOO
3. Add scallops seasoned side down to hot skillet, making sure scallops aren’t touching. Season the top of scallops with remaining salt & pepper. Sear scallops for 3-4 minutes on each side and until translucent inside
*Serve scallops over risotto and garnish with freshly grated parmesan cheese and parsley
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