"A creamy Risotto with some seared Scallop."
Scallop Risotto
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Prep time 5mins
Cook time 40mins
Serves or Makes: 3-4
Recipe Card
ingredients
- 5 cups Chicken Stock
- 2 tablespoons Olive Oil
- 1 small/medium Onion
- 1 stick Celery
- 1/2 Fennel Bulb
- 200 gram Arborio Rice
- splash White Wine
- knob of Butter
- 80 gram Parmesan Cheese
- Pinch of Salt
- 1 tablespoons Olive Oil
- 1 pounds Scallops
- Pinch of Salt
Method
Step 1
Reheat your Chicken Stock and set aside, put olive oil into a separate saucepan, add the Onion, Celery and Fennel Bulb, and saute about 2-3 minutes then add your Rice.
Step 2
The Rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the White Wine and keep stirring. Once the white wine has cooked into rice,add your first ladle of hot stock.
Step 3
Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.Taste the rice to check if it’s cooked.
Step 4
When it's cooked, Remove from the heat and add knob of Butter, Parmesan Cheese and Salt to taste.
Step 5
From the Scallops season with Salt. Add Olive Oil in to the pan until really hot and sear the Scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.