Modern twists on time-honoured favourites.
Risotto with scallops and basil
What you need
- [ ] 320 g Vialone Nano Risotto rice
- [ ] 80 g butter
- [ ] 1.5 l hot fish stock
- [ ] 200 g scallops
- [ ] 2 anchovies
- [ ] 50 g extravirgin olive oil
- [ ] 1 garlic clove
- [ ] salt and pepper
Proposed by: Elia Rizzo
How to prepare:
Risotto with scallops and basil: beat the basil and garlic, olive oil and anchovies together.
Slice all of the scallops into two. Heat 30 g of butter in a heavy bottomed saucepan add the rice and fry well until transparent. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes.
Remove the risotto from heat, add the rest of butter and pesto sauce and stir. Serve the rice recipe with scallops and basil in 4 dishes and place the scallops on top having previously fried them in oil for 2 minutes.