📖 Instructions

1. Gather your ingredients: Ensure you have all the necessary ingredients prepped and measured out. This includes the Arborio rice, yuzu juice and zest, scallops, vegetable broth, shallots, garlic, butter, olive oil, white wine (optional), and Parmesan cheese.
2. Prepare the scallops: Pat the scallops dry with paper towels. This is crucial for achieving a good sear. Season them generously with salt and pepper. Don't be shy!
3. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the finely diced shallots and sauté until they become translucent and fragrant, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
4. Toast the rice: Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. The rice should become slightly translucent around the edges. This toasting process helps to release the rice's starch and contributes to the creamy texture of the risotto.
5. Deglaze with wine (optional): If using white wine, pour it into the pot and stir until it is fully absorbed by the rice. This will add an extra layer of flavor to the risotto. If you don't have wine, skip straight to the broth.
6. Add broth gradually: Begin adding the warm vegetable broth, one cup at a time, stirring constantly. Wait until the rice has absorbed most of the liquid before adding the next cup. This gradual addition of broth is the key to achieving the creamy consistency of risotto. Remember, patience!
7. Continue stirring and adding broth: Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. The rice should be tender but still have a slight bite. Keep stirring. Seriously. Don't stop.
8. Incorporate yuzu and Parmesan: Once the rice is cooked to your liking, stir in the yuzu juice, yuzu zest, and grated Parmesan cheese. Mix well until everything is fully incorporated and the risotto is creamy and vibrant.
9. Sear the scallops: While the risotto is cooking, heat a separate skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, carefully place the scallops in the skillet, making sure not to overcrowd the pan. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. They should be firm to the touch.
10. Combine and serve: Gently fold the seared scallops into the risotto. Garnish with extra yuzu zest and a sprinkle of fresh parsley (if desired). Serve immediately and enjoy!