There is something so completely comforting in ristotto. Rich, flavorful and so satisfying. You can serve it any time of year but I particularly love it in cooler weather. Risotto is traditionally made with rice but we are going to Keto it up by using riced cauliflower. This recipe uses seared scallops. You could also use chicken or shrimp for awesome results.
For the risotto:
1 cup riced cauliflower
1 tbsp butter
1 cup mushrooms, sliced
4 strips bacon, chopped
1/4 onion, chopped
2 cloves garlic, minced
1/4 cup chicken stock
1/4 cup parm cheese
2 tbsp heavy cream
1/2 tsp pink salt
1 tsp black pepper
For the scallops:
1 lb fresh sea scallops
1 tbsp olive oil
1 tbsp butter
1/2 tsp salt and pepper
Begin by heating a large pan on medium high heat. Add the bacon. You could also use panchetta for this step. I am using “bacon ends and pieces” from Trader Joe’s because it contains lots of awesome fatty bits as you can see. Cook the bacon until it begins to render. Turn the heat down to medium and add the onions. You do not need any oil at this point because the bacon creates it’s own cooking fat. Cook for 5 minutes, stirring often until the onions start to become translucent.
Now add in the mushrooms and cook for about 8 minutes, stirring together until everything softens. Stir in the garlic and cook another minute. Then add in a tbsp of butter and combine.
Add in the riced cauliflower and cook for a few more minutes.
Add in grated parm cheese. Stir well. Then add in heavy cream and chicken stock. Continue cooking until the liquid reduces by half. Turn off the burner and set aside.
Using a paper towel, pat the scallops dry. This is an important step because if they are wet, they will steam and not get that gorgeous golden sear. Salt and pepper both sides.
Heat 1 tbsp of oil and butter on medium heat in a skillet. Once the butter melts, add in the scallops.
Do not overcrowd the pan, I cooked mine in two batches. Cook the scallops for three minutes, without moving them. Then flip them and sear the other side for three more minutes.
Plate the risotto and top with the scallops. Finish with a sprinkling of grated parmesan cheese. Take a bite of this really delicious dinner but be sure you are sitting down because it is so good you might faint.