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Truffle Risotto with Seared Scallops – a 30-minute recipe that feels like a special occasion

Truffle Risotto with Seared Scallops – a 30-minute recipe that feels like a special occasion

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Today, we want to debunk a myth: preparing risotto from scratch is not a time-consuming dinner. There, we said it. Want to put this statement to the test? Try Chef Aldana’s truffle risotto with seared scallops. 

For us in Piedmont, risotto is more than just a dish – it’s part of everyday life. A cornerstone of Northern Italian cuisine deeply rooted in the culinary culture of our region, where rice paddies stretch across the plains and generations have perfected the art of turning a simple ingredient into something delicious, suited to every season. Yet what for us is an easy midweek dinner is often portrayed as a complicated ordeal, something reserved for experienced cooks or special occasions. The truth is that risotto doesn’t require hours in the kitchen: just good ingredients, the right pan for the job (a chef pan!), and a few simple steps.

Chef Aldana’s risotto with truffle and pan-seared scallops proves exactly that. This easy-to-make yet oh-so-elegant recipe pairs the earthy aroma of truffle with sweet pan-seared scallops, creating a dish that feels refined and celebratory while remaining surprisingly approachable.

And the best part? It’s a recipe you can cook together with your partner, making it perfect for a Valentine’s dinner or a cozy date night at home.

Truffle risotto with seared scallops

Cook Time

30 minutes

This easy-to-make yet oh-so-elegant recipe pairs the earthy aroma of truffle with sweet pan-seared scallops, creating a dish that feels refined and celebratory while remaining surprisingly approachable.

Truffle risotto with seared scallops

Ingredients

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    • 1 cup Carnaroli rice

    • 3 cups chicken or vegetable stock

    • 1 small shallot, finely chopped

    • ½ cup dry white wine or sparkling wine

    • 2 tbsp unsalted butter, plus more to finish

    • 2 tbsp mascarpone

    • Salt, to taste

    • Fresh truffle

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    • 6 to 8 large sea scallops, patted very dry

    • 2 tbsp unsalted butter

    • Salt, to taste

    Instructions

    1. Pour the stock into a saucepan, bring it to a gentle simmer, and keep it hot.

    2. In a chef pan, melt 1 tbsp of butter over medium heat. Add the chopped shallot and cook gently until soft and translucent, without browning.

    3. Add the rice. Stir to coat and let it toast for about a minute, until the edges look slightly translucent.

    4. Pour in the wine and let it cook off, stirring, until mostly absorbed.

    5. Add a ladle of hot stock, stir, and let it simmer gently. Continue adding stock a ladle at a time (3 additions total), allowing it to absorb before the next. Stir occasionally and season lightly. The risotto should be creamy, tender, and fluid.

    6. While adding the final stock, prepare the scallops. Heat a frying pan over medium-high heat with the butter already in the pan. Once the butter is hot and foamy, add the scallops, season with salt, and sear without moving for about 2 minutes until golden. Flip and cook for another 1-2 minutes, then remove from heat.

    7. Take the risotto off the heat. Add the remaining butter and mascarpone and stir vigorously to emulsify until glossy and flowing – this is called mantecatura!

    8. Taste and adjust seasoning.

    9. Spoon the risotto onto warm plates, top with the scallops, and finish with shaved truffle.

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