Pan-Seared Scallops, Parmesan Risotto and Sauteed Spinach with Garlic

Ingredients

• 6 cup vegetable broth (Low sodium, kept warm)
• 2 tbsp extra virgin olive oil
• 4 tbsp unsalted butter (Divided)
• 1 pcs yellow onion (Medium, finely chopped)
• 2 pcs garlic cloves (Minced)
• 1.5 cup arborio rice
• 0.5 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
• 1 cup parmigiano-reggiano cheese (Freshly grated, plus more for serving)
• 1 tsp sea salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   In a medium saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process; this is crucial for a creamy risotto.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant. Then, add the Arborio rice and stir constantly for about 2 minutes to toast the grains. The edges of the rice should look translucent.

4. 4

   Pour in the white wine to deglaze the pot. Stir continuously, scraping up any bits from the bottom, until the wine is completely absorbed by the rice, about 1-2 minutes.

5. 5

   Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir frequently, allowing the rice to fully absorb the liquid before adding the next ladleful. Continue this patient process for 18-22 minutes, until the rice is 'al dente'—creamy and tender with a slight bite in the center.

6. 6

   Remove the pot from the heat. Add the remaining 2 tablespoons of butter and the freshly grated Parmigiano-Reggiano cheese. Stir vigorously for about 1 minute. This final step, called 'mantecatura', creates the signature velvety texture.

7. 7

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.