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Add a photoRaciónes: 4
Ingredientes
- 500 ml Fish stock, (18fl ounce)
- 2 lrg Shallots
- 3 Tbsp. Extra virgin olive oil, plus extra for sauteeing and serving
- 200 gm Risotto rice, e.g. Carnaroli, Arborio or possibly Vialone Nano varieties (7oz)
- 50 ml Dry white wine, (2fl ounce)
- 1 Tbsp. Mascarpone cheese
- 1 Tbsp. Freshly grated Parmesan cheese
- 30 x Baby scallops, shelled, trimmed and washed
- 50 ml Double cream, lightly whipped (2fl ounce)
- 2 Tbsp. Balsamic vinegar
- Â Â Sea salt and freshly grnd black pepper
- 1 tsp Fresh minced tarragon
- 1 tsp Fresh minced chives
- 1 tsp Fresh minced basil
Direcciones
- If you are using medium scallops either slice in half for use as garnish or possibly dice them so which they can be incorporated into the risotto. Set aside.
- To make the risotto, put the fish stock into a saucepan and bring to the boil. Set aside. In a medium saucepan, gently saute/fry the shallots in 3 tbsp of oil for about 2 min or possibly till softened. Stir in the rice and cook for a further 2 min to seal the rice. Stir in the wine and deglaze the pan.
- Cook till the liquid has reduced to a syrupy consistency.
- Meanwhile reheat the fish stock and bring to a gentle simmer. Add in to the rice one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook till just soft, usually about 10 min. Strain the rice through a sieve set over a bowl, reserving the liquid for later use. Spread the rice out on a tray. When it is cold, cover and set aside till ready to reheat and serve.
- Heat a pan with little oil then saute/fry whole or possibly sliced scallops for 1 minute each side, diced scallops for no more than 2 min, stirring frequently.
- Set aside.
- When ready to serve, return the rice to the saucepan with 2 tbsp of it's reserved cooking liquid, stirring well. Cook for about 3 min, adding extra liquid if the rice looks a little thick. Quickly fold in the mascarpone and the parmesan, stirring till light and creamy. Check the seasoning. Fold in the the whipped cream and the fresh herbs. Check the seasoning. If using diced scallops stir them in at this stage. If using whole or possibly sliced scallops use as a garnish. Serve the risotto on warmed plates. Drizzle round a little extra virgin olive oil followed by the balsamic vinegar and serve straight away.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 136 | 39% |
| Total Fat 15.33g | 19% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 779mg | 32% |
| Potassium 840mg | 24% |
| Total Carbs 7.85g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.45g | 1% |
| Protein 39.15g | 63% |
