Modern twists on time-honoured favourites.
Risotto with scallops and concentrated basil sauce
What do 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
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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