Main course
Scallop Risotto
A festive risotto, creamy and fragrant, with just-seared scallops on top.
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4 servings
Ingredients
- 320g (1⅔ cups) rice
- 12 scallops
- 1 onion
- 1 stock cube
- 40g (½ cup) Parmesan
- 30g (2 tbsp) butter
- 10cl (½ cup) white wine (optional)
- A little oil
- Salt and pepper
Instructions
Prepare 1 l (4¼ cups) of hot stock. Slice the onion and cook it in the oil.
Add the rice, toast it for 2 minutes, and deglaze with white wine if you have some.
Add the stock a ladleful at a time, stirring, for 18 minutes.
Meanwhile, pat the scallops dry and sear them for 1½ minutes on each side in a little butter.
Off the heat, stir the remaining butter and the Parmesan into the risotto. Serve with the scallops on top.