What type of cheese is used in Scallop Risotto?

Scallop Risotto is typically enhanced with Parmesan cheese. This cheese is known for its rich, nutty flavor and ability to melt seamlessly into the creamy texture of risotto, complementing the delicate sweetness of scallops. Parmesan’s distinct taste adds depth to the dish, making it a standard choice in many risotto recipes. Its granular texture also helps to create a luxurious mouthfeel, which is key in traditional Italian risottos.

While Gruyere, Feta, and Cheddar are all delicious cheeses used in various culinary applications, they do not align with the traditional flavor profile or texture required for a classic Scallop Risotto. Gruyere tends to have a more robust flavor that can overshadow the scallops, while Feta's saltiness and crumbly texture may not blend well in a creamy risotto. Cheddar can introduce a sharpness that is generally not desired in this particular dish. Thus, Parmesan is the most suitable choice for its compatibility with both the dish's ingredients and its desired outcome.