Fresh Green Garlic and Sea Scallop Risotto


We love it when our home chefs inspire us with something tasty! Our amazing Four Star home chef Aya O. shared a recipe idea for Green Garlic and Sea Scallop Risotto. It looked so good, we couldn't resist trying it ourselves. Inspired by Aya's dish (pictured above), our Master Chefs and Product Curators compiled a list of ingredient pairing recommendations to make your own version of this seasonal risotto at home. Let our restaurant quality ingredients set the stage for you to put your own spin on this yummy dish.


  • This decadent risotto features freshly caught East Coast Sea Scallops (or Cape Cod Bay depending on your preference and availability), first-of-the-season Green Garlic, and locally-sourced ingredients like Stepladder Creamery's Slow Cultured Butter and Alexandre Family Farm's Cream
  • Make sure you use our Acquerello 7 Year Risotto Rice for the ultimate risotto experience. There's a reason why chefs covet this precious risotto rice from Acquerello. This grain is not only superior in taste, but also equally as impressive and superior when it comes to nutrition. It gives brown rice a run for it's money!
  • The perfect cheese is also important in a risotto. We suggest using our Parmigiano Reggiano D.O.P. or Fulvi Pecorino for optimal flavor.
  • Don't forget a premium EVOO. Right now we are loving our locally-sourced Codorniz Extra Virgin Olive Oil. It adds a rich flavor that will make your risotto shine.
  • Lastly, if you're feeling adventurous, toss in some fun mushrooms like our Seasonal Morels or another varietal of your choice. We carry lots of cool mushroom varietals on the regular for our restaurant chefs, so we always have some fun fungi for our home chefs to enjoy on a regular basis.



  • 500g Acquerello 7 Year Risotto Rice
  • 400g Fresh East Coast Sea Scallops or Fresh Cape Cod Bay Scallops (or another shellfish of your choice!)
  • 2 stalks Fresh Green Garlic, finely chopped
  • 100g Stepladder Creamery Slow Cultured Butter
  • 200ml Alexandre Family Farm's Organic Heavy Whipping Cream
  • 100g Parmigiano Reggiano D.O.P., grated
  • 2 tablespoons Codorniz Extra Virgin Olive Oil (Field Blend 1L)
  • 150g Fresh Cultivated Morels (or your favorite seasonal mushroom of choice!), cleaned and sliced
  • 50g Fulvi Pecorino, grated
  • Salt and freshly ground black pepper, to taste
  • Vegetable or chicken stock, as needed (about 1.5 to 2 liters)
  • Fresh herbs for garnish (optional)


  1. Prepare the Stock: In a large pot, bring the vegetable or chicken stock to a simmer. Keep it warm over low heat throughout the cooking process.

  2. Sauté the Mushrooms: Heat a tablespoon of Codorniz Extra Virgin Olive Oil in a large pan over medium heat. Add the morels (or your chosen mushrooms) and sauté until they are golden and tender. Season with salt and pepper. Transfer to a bowl and set aside.

  3. Cook the Scallops: In the same pan, add a bit more olive oil if necessary. Season the scallops with salt and pepper, then sear them on high heat for about 1-2 minutes on each side, until they have a nice golden crust but are still tender inside. Remove from the pan and set aside.

  4. Start the Risotto: In a large, heavy-bottomed saucepan, melt half of the Stepladder Creamery Butter over medium heat. Add the green garlic and sauté until it's soft but not browned, about 2 minutes.

  5. Add the Rice: Stir in the Acquerello Risotto Rice, coating it well with the butter and green garlic. Let it toast slightly for about a minute, then start ladling in the warm stock, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next.

  6. Continue Cooking: Keep adding stock and stirring the rice. After about 18 minutes, the rice should be creamy and cooked to al dente. Halfway through, stir in the sautéed mushrooms.

  7. Finish with Cream and Cheese: Once the rice is al dente, reduce the heat and stir in the Alexandre Family Farm's Cream, Parmigiano Reggiano, and the remaining butter. Adjust the seasoning with salt and pepper.

  8. Serve: Spoon the risotto onto plates or into bowls. Arrange the seared scallops on top and sprinkle with grated Fulvi Pecorino. Drizzle with a little extra Codorniz Olive Oil and garnish with fresh herbs if desired.

  9. Enjoy: Serve immediately, and enjoy the rich, comforting flavors of this exquisite risotto, a testament to the power of quality ingredients and inspired home cooking.


  • The key to a great risotto is patience and constant stirring, ensuring a creamy texture without overcooking the rice.
  • Feel free to adjust the types of mushrooms or shellfish according to season and availability, making this recipe your own culinary canvas.


Shop and learn more about each of our recommended ingredient pairings to make your own tasty seasonal risotto. It's easier to cook risotto at home than you might think when you have access to the most pristine, chef-approved seafood and specialty ingredients. Click through the product images below and add items to your cart for local Bay Area home delivery. Enjoy! 

Fresh East Coast Sea Scallops

Fresh East Coast Sea Scallops

Fresh Cape Cod Bay Scallops (or another shellfish of your choice!)

Fresh Cape Cod Bay Scallops from Martha's Vineyard

Acquerello 7 Year Risotto Rice - 500g


Stepladder Creamery Slow Cultured Butter

Stepladder Creamery Locally Handmade Slow Turned Butter

Fresh Green Garlic

Fresh Locally Grown Green Garlic

Alexandre Family Farm's Organic Heavy Whipping Cream

Alexandre Family Farms Locally Sourced Heavy Cream

Parmigiano Reggiano D.O.P.

Parmesan D.O.P.

Codorniz Extra Virgin Olive Oil (Field Blend 1L)

Locally Made EVOO Extra Virgin Olive Oil

Fresh Cultivated Morels (or your favorite seasonal mushroom of choice!)

Fresh Spring Seasonal Morels

Fulvi Pecorino


Visit our shop for the freshest seafood

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