This Baked Peach-Champagne Risotto with Scallops is just as creamy and dreamy as the stove-top kind, but it requires NO stirring! Delicately flavored with peach, champagne and chives, this risotto is to die for delicious!
3/4cupPeach flavored Champagne– Divided (into ½ cup and ¼ cup)
2cupsLow Sodium Chicken Broth– warmed
½poundU10 Scallops(about 6-8 scallops) – patted dry (can substitute bay scallops, shrimp, salmon… any fish you like)
1/3Heaping CupRomano Cheese, plus more for garnish or more depending on how much you like Cheese (optional)
2TBSHalf and Half(can substitute 1 ½ TB Cold Butter – cut into 2 pads)
Kosher salt and freshly ground pepper, to taste
HandfulChives(about 3 TBS) plus more for garnish, optional – finely cut
¼Heaping cupPeach flavored Champagne
Salt and Pepper to Taste
Preheat an oven to 400°F.
Heat a 3 -4 quart stock pot or wide Dutch oven, with a tight fitting lid, over medium – medium/low heat and warm the Butter. Add the shallots and cook, stirring occasionally, until soft, about 2-3 minutes.
Add the garlic and season with a few pinches of salt (about 1/8th tsp) and cook for 30 seconds -1 minute, until aromatic.
Increase the heat to medium and add the rice. Cook, stirring occasionally, until lightly toasted and every grain is coated with Butter, about 2-3 minutes.
Add ½ cup of the Champagne and cook for 2 minute, until Arborio starts to look creamy in texture. Stir in the broth, increase the heat to medium-high and bring to a rapid simmer (this will take about 2 minutes).
Cover the pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is almost absorbed, about 25 minutes.
While Risotto is baking, Sauté the Scallops. Heat Oil in a Cast iron skillet (or nonstick sauté pan) over medium high heat. Season Scallops with Salt and Pepper. Sauté 2 minutes (don’t move them or touch them as they are cooking, you want to develop a nice crust on the outside), flip and cook an additional 1 ½ to 2 minutes, or until internal temperature reaches 145 degrees F. Remove from pan, transfer to a plate and set aside. (Optionally – remove scallops to a cutting board. Cut scallops in ½ or 3rds and set aside.)
Reduce heat to medium low. Add butter, and swirl to coat the bottom of the pan. Once melted, add the (1/4th cup) champagne. Scrape the brown bits off the bottom of the pan using a whisk and bring sauce to a boil. Cook until reduced to desired consistency. (I reduced mine for about 4 minutes). Remove sauce from heat and set aside.
Transfer Risotto to the Stove top. Over low heat, stir the remaining 1/4 cup Champagne into the risotto, then stir in the cheese.
Remove from heat and stir in ½ and ½. Taste and adjust seasoning to taste with salt and pepper.
To serve: spoon the risotto into warmed bowls, top with sautéed Scallops, reserved sauce, and garnish with Chives and additional Parmigianino, if desired. Serve immediately.
*You can substitute Scallops with Shrimp. Just sauté deveined Shrimp in some butter with salt and pepper. Roughly chop them, in half or thirds, and add at the end instead of the Scallops.*To make the risotto in advance: Prepare risotto as directed through step 6, however, only bake the risotto for 18 - 20 minutes. Cool and transfer to the refrigerator. When ready to serve, add ¾ cups hot stock and cook over medium heat until warm. Continue with Step 7 above.