Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with scallops and concentrated basil sauce


46

What you need

For the risotto
  • [   ] 300 g Riserva 1856 Carnaroli rice
  • [   ] 500 ml fish stock
  • [   ] 1 small teaspoon cuttle fish ink
  • [   ] 4 good-sized shelled scallops thoroughly cleaned
  • [   ] 60 g butter
  • [   ] pink pepper
For the sauce
  • [   ] 500 ml stock
  • [   ] a dash white wine
  • [   ] 200 g butter
  • [   ] 100 g basil leaves
  • [   ] a pinch salt

Proposed by: Heinz Winkler


30'
4
Medium

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How to prepare:

To make the sauce of risotto with scallops and concentrated basil sauce pour the stock into a pan, bring to the boil and reduce by half.
 
Add the dash of wine. Blend the butter, basil and salt in a blender or food processor and use as much as you need to bind the liquid.
 

To make the risotto heat half the butter in a heavy-based pan and add the rice, stir well to coat and cook until it starts to brown.
 

Add the stock a time bit at a time, stirring well and continue to cook.
 

Meanwhile quickly cook the scallops cut into disc shapes in a non-stick pan (3 per plate) without any seasoning.
 

Season with salt and dust with freshly-grated pink pepper.
 

When the rice is cooked ‘al dente’, remove from the heat and beat to a creamy consistency with the remaining butter.
 

Serve the risotto in dishes with the hot sauce drizzled around it and the scallop discs arranged on top.
 
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For this recipe:

CARNAROLI