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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
One of the yummiest Italian grains with one of the most delectable edible bivalves, this Risotto with Scallops recipe makes a great primo dish. But why choose scallops, in particular, for your risotto dish? Read on to find out.
There are a variety of edible scallops that are regularly harvested from the sea. The most common species is naturally tender and its flavor is delicate. Some species with orange or grey-pink shells may have more robust flavors though. But whichever type of scallops you use, they are quite versatile meats and can be great additions to any dish.
As with all other Italian dishes, use of fresh ingredients is of the utmost importance. How to tell which ones are fresh? Choose those with a creamy to light greyish color. Also, take note of the smell. The less it smells, the fresher they are. Lastly, like other seafood, they tend to get bad quickly so make sure to cook and consume fresh scallops within 24 hours.
Buon appetito!
I like scallops in my baked seafood pasta and pizza, but when I tried risotto in scallops wow! it’s so tasty and yummy. Perfect! Thanks, nonna box.
We like our scallops less well done so we added them in the last broth dousing.
Grazie mille Chris!