Step 1

Warm the broth separately on the stove.

Step 2

In a wide pot on medium-low heat melt the butter. Continuously stir as the butter starts to bubble and foam. Stir for about 5-7 minutes until butter has turned brown and a nutty aroma is present.

Step 3

Once butter is browned add shallots, garlic, sage, and a 1/2 tsp of salt. Sweat and cook down for 3-5 minutes until fragrant and soft.

Step 4

Add arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent.

Step 5

Add the wine and stir. Cook for 2-3 minutes before adding the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking.

Step 6

Add more broth and repeat above steps.

Step 7

Once almost all the broth has been added (approx. 4 cups), but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth 1/4 cup at a time and cook down. Add the Parmesan cheese, salt to taste. Mix to incorporate. Serve immediately.

Step 8

Prep your scallops by drying them throughly with a paper towel and adding a generous sprinkle of salt right before cooking.

Step 9

In a frying pan over medium to high heat add 1-2 tbsp of olive oil, enough to coat the bottom of the pan. Once hot, add the scallops searing them on each side for 2-3 minutes.

Step 10

Remove from heat and serve on top of the risotto.