📖 Instructions

1. Prepare the Vanilla Bean Infusion: Slice a vanilla bean lengthwise and scrape out the seeds. Add the pod and seeds to 4 cups of warm vegetable broth. Let it steep for at least 30 minutes to infuse the broth with vanilla flavor. This step is crucial for the depth of flavor in your risotto. Don't skimp on the steeping time! I sometimes let it sit overnight, and that works too.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped shallot and cook until softened and translucent, about 3-4 minutes. Be careful not to brown the shallots; you want them to be sweet and fragrant, not bitter. I have made that mistake a couple of times before.
3. Toast the Arborio Rice: Add 1 1/2 cups of Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. This toasting process enhances the nutty flavor of the rice and helps it release its starch, which is essential for creating a creamy risotto. The rice should become slightly translucent around the edges. Be careful not to burn it. Burnt rice is no fun, trust me!
4. Deglaze with Wine: Pour in 1/2 cup of dry white wine (such as Pinot Grigio) and stir until it is fully absorbed by the rice. The wine adds acidity and complexity to the risotto. The kitchen will smell amazing at this point! Make sure to use a wine you enjoy drinking, as its flavor will subtly influence the dish.
5. Begin Adding Broth: Using a ladle, add about 1 cup of the warm vanilla-infused broth to the rice. Stir continuously until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes. This is where the magic happens! Constant stirring is key to creating a creamy, luscious risotto.
6. Cook the Scallops: While the risotto is cooking, prepare the scallops. Pat 1 pound of dry-packed scallops completely dry with paper towels. Season with salt and white pepper. Heat 1 tablespoon of olive oil in a separate skillet over high heat. Sear the scallops for 2-3 minutes per side, until they are golden brown and cooked through. Be careful not to overcrowd the pan, as this will lower the heat and prevent the scallops from searing properly. Sear them in batches if necessary. The scallops should be firm to the touch and opaque in the center.
7. Finish the Risotto: Once the rice is cooked al dente (tender but still firm to the bite), remove the pot from the heat. Stir in 1/4 cup of grated Parmesan cheese, 2 tablespoons of butter, and 1 tablespoon of minced fresh parsley. Season with salt and white pepper to taste. The risotto should be creamy and slightly loose. If it seems too thick, add a splash more broth.
8. Serve: Divide the risotto among plates. Top with the seared scallops. Garnish with extra Parmesan cheese and a sprig of fresh parsley, if desired. Serve immediately and enjoy this symphony of flavors!
9. Season and Serve: Once the risotto is creamy and the rice is cooked, gently fold in the seared scallops. Add a knob of butter and a generous grating of Parmesan cheese for extra richness. Season with a pinch of salt and white pepper to enhance the flavors. Serve immediately in warmed bowls, garnished with a sprig of fresh parsley.