Start by heating your chicken or vegetable broth in a saucepan over medium heat. You want it warm, not boiling, as you'll be gradually adding it to the risotto later. This initial step is key—it ensures your risotto cooks evenly.

In a heavy-bottomed pan, heat the tablespoon of olive oil over medium heat. Add the minced garlic, cooking until it’s fragrant. This should take about a minute. Don’t rush this part; those aromatic oils are priceless and set the stage for flavor.

Now, add the arborio rice to the garlic mixture. Stir the rice for about 2-3 minutes, allowing it to toast slightly. You want to see the grains become slightly translucent. This step is crucial as it gives the dish that rich, creamy texture once cooked.

Pour in the sparkling wine or white wine, stirring continuously. The idea is to let the wine absorb into the rice. This adds depth to the flavor profile and a lively acidity that balances the dish’s richness.

Using a ladle, add one or two ladles of warm broth to the rice, stirring often. Allow the rice to absorb the broth before adding more. This slow process is what creates that desired creamy texture. Continue to repeat this process until the rice is al dente, about 18-20 minutes.

Once the rice is cooked, remove it from the heat. Stir in the unsalted butter, grate in the Parmesan cheese, and add the lemon zest. Mix until the butter melts and creates a luscious, creamy finish.

In another pan, make the herb brown butter. Melt the three tablespoons of butter over medium heat until it becomes golden brown and fragrant. Add the sea scallops, seasoned with salt and pepper, cooking for about 2-3 minutes on each side until they develop a nice sear. Don't overcrowd the pan; this step is crucial for that glorious caramelization.

Once the scallops are perfectly seared, stir in the minced garlic and smoked paprika. Add fresh herbs like chives and parsley right before serving to bring freshness to the dish