Risotto of herbs with roasted baby scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | millilitres | Fish stock; (18fl oz) |
| 2 | larges | Shallots |
| 3 | tablespoons | Olive oil; plus extra for |
| ; saut‚eing and | ||
| ; serving | ||
| 200 | grams | Risotto rice; e.g. Carnaroli, |
| ; Arborio or Vialone | ||
| ; Nano varieties | ||
| ; (7oz) | ||
| 50 | millilitres | Dry white wine; (2fl oz) |
| 1 | tablespoon | Mascarpone cheese |
| 1 | tablespoon | Freshly grated Parmesan cheese |
| 30 | Baby scallops; shelled, trimmed | |
| ; and washed | ||
| 50 | millilitres | Double cream; lightly whipped |
| ; (2fl oz) | ||
| 2 | tablespoons | Balsamic vinegar |
| Sea salt and freshly ground black pepper | ||
| 1 | teaspoon | Fresh chopped tarragon |
| 1 | teaspoon | Fresh chopped chives |
| 1 | teaspoon | Fresh chopped basil |
Directions
FOR THE RISOTTO
FOR THE FLAVOURINGS
If you are using medium scallops either slice in half for use as garnish or dice them so that 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 saut‚ the shallots in 3 tbsp of oil for about 2 minutes or until softened. Stir in the rice and cook for a further 2 minutes to seal the rice. Stir in the wine and deglaze the pan.
Cook until the liquid has reduced to a syrupy consistency.
Meanwhile reheat the fish stock and bring to a gentle simmer. Add to the rice one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until just soft, usually about 10 minutes. 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 cool, cover and set aside until ready to reheat and serve.
Heat a pan with little oil then saut‚ whole or sliced scallops for 1 minute each side, diced scallops for no more than 2 minutes, 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 minutes, adding extra liquid if the rice looks a little thick. Quickly mix in the mascarpone and the parmesan, stirring until light and creamy. Check the seasoning. Mix 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 sliced scallops use as a garnish. Serve the risotto on warmed plates. Drizzle round a little olive oil followed by the balsamic vinegar and serve straight away.
Converted by MC_Buster.
Per serving: 164 Calories (kcal); 14g Total Fat; (89% calories from fat); 1g Protein; 3g Carbohydrate; 11mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.