Scallop Risotto with Brown Butter Parmesan
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 large shallot, finely chopped
- 2 teaspoons chopped fresh thyme
- 1 large clove garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine
- 3 cups unsalted vegetable broth
- 1 ½ cups water
- ½ cup grated Parmesan cheese
- ½ teaspoon salt, divided
- 1 pound dry sea scallops, tough muscle removed
- ½ teaspoon ground pepper
- Chopped fresh flat-leaf parsley for garnish
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