Main Course
Jumbo Scallop Risotto
The Italian recipe: creamy risotto accompanied by scallops.
15 min
Prep time
30 min
Cook time
4
Servings
Intermediate
Difficulty
45 min
Total time
Ingredients
Instructions
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1
Chop the 2 onions.
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2
Melt the chicken stock cubes and set aside.
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3
Cook the scallops in a skillet with a good knob of butter, sear them for no more than 5 minutes to prevent them from drying out, then reserve them.
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4
In a casserole, melt the butter and quickly sauté the onions over high heat, then add the rice.
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5
Reduce your heat to minimum. When the rice is translucent, add the white wine. Once the wine has been absorbed, add a ladle of chicken stock, cover the rice, and let it absorb the liquid.
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6
Add another ladle and so on until all the stock is used up; your rice should not be dry but creamy.
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7
Season with salt and pepper.
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8
Add your scallops and gently heat them for 1 to 2 minutes to warm through.
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9
Serve the dish piping hot, each guest can add Parmesan according to their taste.
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