Modern twists on time-honoured favourites.
Pea Risotto with Pan Fried scallops and Crispy Pancetta
What you need
- [ ] 320gr Riso Gallo frozen risotto base
- [ ] 200gr frozen Peas
- [ ] 2 tbsp Olive oil
- [ ] 1 onion diced
- [ ] 2 tsp garlic
- [ ] 250ml white wine
- [ ] 300ml chicken stock
- [ ] 60gr butter
- [ ] 20gr Parmigiano Reggiano cheese
- [ ] 4 large scallops
- [ ] 60gr of peas
- [ ] 2 slices of crispy pancetta per serving
Proposed by: Valerie Hamelin
How to prepare:
For the pea puree: place the frozen peas in a sauce pan with 100ml of milk & 100ml water, add salt & pepper. Bring the liquid to the boil, simmer and cook for a further 3 to 4 minutes until the peas are soft but still green. Once cooked, drain the liquid (but save it) & blitz the peas with a hand blender using the liquid to help blitz into a puree. Season to taste. Set aside.
In a non-stick pan, place the olive oil, the diced onions and sweat off until translucent, add the garlic. Stir through the rice, add the white wine and reduce down.
Slowly add the stock to the pan until the grain start to swell.
Cook the rice until Al dente or with a bite to it.
Finish by adding the butter and the parmesan (grated), stir through gently. Season to taste.
For the garnish: In a hot frying pan, add some olive oil and sear the scallops until nice golden colour (around 2 minutes on each side – dependent on the size). Add a knob of butter and a squeeze of lemon juice. Season to taste.
For the crispy pancetta, place the pancetta on a flat tray lined with parchment paper, cover with parchment paper and another tray on top and bake it in the oven at 180°C for 6 to 8 minutes until the pancetta is lovely and crispy.
For the whole peas, defrost and blanch in salty simmering water for few minutes until cooked and fold them through your cooked risotto.