Recipe Created By:

John Jones



ready in

40 minutes



What you will need

  • 300g Riso Gallo Traditional Risotto rice
  • 12 Scallops
  • 300g Peas, frozen
  • 2 tablespoon Olive oil
  • 3-4 tablespoons Butter, divided
  • 2 Shallots, finely chopped
  • 3 Garlic cloves, crushed
  • 120ml White wine
  • 1.8L Vegetable stock
  • Salt to taste
  • Pepper to taste
  • 60g Parmesan cheese
  • 200g soft goats cheese
  • 200g black pudding
  • 4 slices of prosciutto
  • 20g rocket
  • 20ml truffle oil
  • 80g pickled red onion – (for a super quick pickle soak onion in 1tbsp of cider vinegar and 1tbsp lime juice)

How to prepare:

Heat the stock over low heat.

Blanch half the peas in a large pot of boiling stock or water for about 2-3 minutes. Place the remaining frozen peas in blender add the blanched peas.

Add 1/2 cup of stock and puree the peas in a food processor or with a hand blender. Set the pea paste aside.

In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the shallots and sauté for 5-6 minutes. Add the garlic and sauté for 1 minute more.

Add the rice and cook over low heat until the rice is hot and coated with oil, about 1-2 minutes.

Pour in white wine and simmer over low heat, stirring constantly until the liquid has absorbed and the alcohol has evaporated.

Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding hot stock, 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup.

At this stage of cooking, you can make the prosciutto crisps. Pre heat the oven to 180 C then lay 4 slices on a tray of grease proof paper and bake for 10 minutes. Allow to cool and then they are ready.

When rice is almost fully cooked, about 15-20 minutes, add pea puree and cook, adding stock as needed until the rice is al dente. Turn off heat and serve.

Once the rice is nearly there, sauté your scallops with a little oil until golden on both sides, normally depending on size, fry for 2 to 3 minutes each side and rest.

For plating be as creative as possible and share the toppings equally between 4 dishes.


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