Spinach and Artichoke Risotto w/ Roasted Tomatoes and Pan Seared Scallops

Prep:

Start by getting a pot of chicken or veggie broth heating on the stove so it is nice and warm when you start the risotto. Cold broth slows the cooking down so you want it hot and ready to go. Finely dice the onion and mince the garlic. Drain the artichoke hearts really well, because draining them lets them build a slightly brown crust in the pan for extra flavor. Stack the spinach leaves on top of each other, roll them tight, and chiffonade them by slicing into thin strips. Preheat the oven to 425 degrees.

Roasting the Tomatoes:

Toss the cherry tomatoes with the smashed garlic, olive oil, and salt on a sheet pan. Roast them at 425 degrees for 25 minutes until they are soft, blistered, and jammy. Pull them out and set them aside while you work on the risotto.

Cooking the Risotto:

Into a medium high heat skillet, go in with the olive oil, the chopped onion, and the drained artichoke hearts. Sear and cook until the onion is translucent and soft and the artichokes pick up a little color. Then go in with the garlic and cook until it is fragrant.

Pour in the dry Arborio rice and stir it around, giving it a nice brown color and toasting it a bit. Toasting the rice builds flavor and helps the grains hold their shape. Once the rice has browned, deglaze the pan with the white wine and allow it to cook off before adding in your first batch of warm broth.

Add enough broth to cover the rice and continuously stir the risotto, allowing it to reduce and thicken. Keep a tasting spoon nearby so you can check the texture as it cooks, because that is the best way to make sure it is not over or under cooked. Be patient, you may have to ladle in broth and reduce multiple times before it is cooked and tender. Just trust the process and you will get the result.

Add in the thinly sliced chiffonade spinach, stir it together, and then add in more broth. Keep stirring and once it has reduced, add in a dollop of Boursin cheese and season with salt and pepper to taste. Do not over salt at the beginning, because as the risotto reduces the salt from the broth and the Boursin concentrates and flavors the dish as it goes. Add more salt at the end if it needs it.

Allow it to thicken to that tender but chewy bite, then throw in a couple knobs of cold butter at the end for max creaminess. Stir that in off the heat and your risotto is done.

Searing the Scallops:

Heat a skillet to medium high and add avocado oil. Right before the scallops go in salt them generously on both sides. Place them in the pan and do not touch them. Let the crust build from the bottom up. Once you see a golden crust forming up the sides of the scallop it is time to flip. Flip the scallops and sear the second side quickly. This is not a full sear like the first side. A brief contact with the heat is all you need. Overcooking this side will give you a tough rubbery texture and you want the center to stay tender. Remove from the pan immediately and set aside.

Plating:

Plate the creamy spinach and artichoke risotto and top it with freshly grated parmigiano reggiano, the roasted tomatoes, the seared scallops, and fresh basil.

TIPS AND TRICKS:

-Keep the broth warm in a separate pot the whole time you cook. Adding cold broth to the rice stops the cooking and slows everything down, so keep it hot and ladle it straight in.

-Keep a tasting spoon nearby from the start. Checking the texture as the risotto cooks is the best way to know when it is done and the only real way to avoid over or under cooking it.

-Be patient with the risotto. You will likely ladle in broth and reduce multiple times before the rice is tender, and that is normal. Trust the process and do not overthink it.

-Drain the artichoke hearts well before they go in the pan. Getting the liquid off lets them sear and build a slightly brown crust that adds real flavor instead of steaming.

-Do not over salt at the beginning. The salt from the broth and the Boursin concentrates as the risotto reduces, so the dish gets saltier as it cooks. Taste at the end and add more salt only if it needs it.

-Toast the rice before you deglaze. Letting the Arborio brown a little builds a nutty flavor and helps the grains hold their shape through all that stirring.

-Stir continuously once the broth goes in. That motion releases the starch from the rice, which is what gives you that creamy texture, and it keeps the rice from sticking or burning on the bottom.

-Make sure the scallops are super dry before they hit the pan and only season them right before you sear. Pat them dry, salt generously, and do not touch them until that golden crust climbs up the sides.

-Finish the risotto with cold butter off the heat. The cold butter emulsifies into the rice and gives you that glossy, restaurant level creaminess that makes the dish.

WHAT TO SERVE WITH THIS:

-Crusty bread or garlic bread is the move here, because it soaks up every bit of that creamy risotto and the roasted tomato juices. Toast it up golden and serve it on the side.

-A simple arugula or mixed greens salad with a bright lemon vinaigrette cuts through the richness of the risotto and the scallops and adds some freshness to balance the plate.

-A crisp white wine, the same one you use to deglaze the risotto, ties the whole meal together and complements the creamy, savory flavors without overpowering them.

FREQUENTLY ASKED QUESTIONS:

Can I use a different rice for the risotto?

You really want Arborio here, or Carnaroli if you can find it. Risotto depends on the starch in those short grain rices to create the creamy texture, and long grain rice will not give you the same result. Regular white or jasmine rice will turn out loose and gritty instead of creamy.

Do I have to use white wine?

No, but it does add a layer of acidity and depth that broth alone will not. The alcohol cooks off during the process so you are left with the flavor. If you want to skip it, just substitute with a little extra warm broth and add a splash of lemon juice at the end for brightness.

How do I know when the risotto is done?

The risotto is done when it is tender but still has a slight chew to the bite, kind of like al dente pasta. The best way to know is to taste it as you go with that tasting spoon. It usually takes about 18 to 20 minutes of ladling and stirring from the time the first broth goes in.

How do I get a good sear on the scallops?

The sear comes down to dry scallops and a hot pan. Pat the scallops completely dry, get the oil shimmering in a medium high skillet, and salt them right before they go in. Do not touch them once they hit the pan, and flip them only when you see that golden crust climbing up the sides.

What can I use instead of Boursin cheese?

If you cannot find Boursin, a soft garlic and herb cheese or a couple tablespoons of cream cheese with a little minced garlic and black pepper works. You can also lean on a little extra parmigiano reggiano and butter, though the Boursin is what gives it that signature creamy, tangy finish.