Scallop Risotto

Name: Scallop Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 tbsp. Olive Oil; 1 cup Arborio Rice; 1 cup White Wine; 3 cup Warm Vegetable Stock; 1 tbsp. Canola Oil or Grape Oil; 10 Small Scallop; 0.5 tsp. Salt; 2 tbsp. Butter; 2 tbsp. Mascarpone Cheese; 3 tbsp. Parmesan Cheese; 0.5 cup English peas; 1 tbsp. Chives, julienned; 1 tbsp. Mint, julienned; 1 tsp. Lemon Juice; 1 tsp. Lemon Zest

Chef Weston Ludeke

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A rich, creamy risotto with juicy scallops is the perfect dish for lunch or dinner. This recipe will show you an easy way to make a flavorful Scallop Risotto.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

2 tbsp. Olive Oil
1 cup Arborio Rice
1 cup White Wine
3 cup Warm Vegetable Stock
1 tbsp. Canola Oil or Grape Oil
10 Small Scallop
0.5 tsp. Salt
2 tbsp. Butter
2 tbsp. Mascarpone Cheese
3 tbsp. Parmesan Cheese
0.5 cup English peas
1 tbsp. Chives, julienned
1 tbsp. Mint, julienned
1 tsp. Lemon Juice
1 tsp. Lemon Zest

Directions:

【For the Risotto】Step 1

Heat the sauté pan to medium heat, add about 2 tbsp of olive oil and rice, toast the rice in a bit of olive oil just enough to coat the rice but not fry it.

【For the Risotto】Step 2

Add white wine, and allow the alcohol to be cooked out, Add warm vegetable stock, 2 oz at a time until the rice is cooked in about 12 minutes.

【For the Risotto】Step 3

Add butter, mascarpone cheese and stir until the ingredients are evenly distributed. Add Parmesan cheese, chives, mint, and peas.

【For the Risotto】Step 4

Bring the ingredients together. Season with a squeeze of lemon, and two pinches of salt. (Check consistency is not too firm as the cheese binds the risotto together. If too thick, add a touch more of stock or butter depending on desired richness. consistency should move freely on the plate when tapped and should not sit like concrete.)

【Scallops】Step 1