Scallop & Corn Risotto

Steps

1. 1

   Heat the oil and 1 tablespoon of butter in a heavy pot over medium heat. Cook the onion about 4 minutes, until soft.

2. 2

   Add the rice and stir 1 to 2 minutes, until the edges look clear. Add the wine and stir until it's absorbed.

3. 3

   Add the broth about 1/2 cup at a time, stirring often and letting each addition soak in before the next. Keep going 18 to 20 minutes, until the rice is tender with a little bite. Stir in the corn with the last addition.

4. 4

   While the rice cooks, heat 1 tablespoon of butter in a skillet over high heat. Sear the scallops in one layer for 1 minute, toss, and move them to a plate.

5. 5

   Fold the scallops and their juices into the risotto and stir over low heat about 1 minute, until the scallops are opaque all the way through.

6. 6

   Take the pot off the heat. Stir in the parmesan, the last tablespoon of butter and the lemon zest. Season, top with the herbs, and serve right away.