With the next Truffle Club delivery only days away, it's about time to post a new truffle recipe. Summer truffles are perfect for this dish because they don't overpower the delicate flavour of the scallops.
2 cups Arborio rice
2 tablespoons extra virgin olive oil
1 medium onion, minced
1 garlic clove, minced
1 cup white wine
3 cups chicken stock
1/2 cup grated parmesan
20 jumbo scallops
1 tablespoon extra virgin olive oil
9 tablespoons butter
60 grams black summer truffles
Heat olive oil over medium heat. Add onion and garlic and allow to sweat for 3-4 minutes. Add rice to pan and cook until rice becomes translucent, stirring frequently.
Add wine and cook until absorbed. Then start adding stock, one cup at a time, stirring often. Continue until rice is creamy, but still with a slight bite. Stir in parmesan.
Make sure scallops are at room temperature. Dry thoroughly with paper town, season with salt and pepper.
In a separate pan heat remaining olive oil. when hot, add scallops, making sure not to crowd the pan. Saute for 2 minutes until golden. Flip scallops over and add butter, cooking for approximately 2 more minutes. Remove scallops to warm plate and continue to cook butter until it browns.
Plate risotto, top with scallops and shaved truffles. Drizzle with browned butter and serve.