Scallop risotto
Italian Risotto Easy
Scallop risotto for 4: 300 g Arborio rice, 1.2 l stock, butter-parmesan mantecatura, seared scallops.
Dietary summary — contains lactose, alcohol
- ContainsLactose, Alcohol
- Free fromGluten, Pork
- Not suitable forVegetarian, Vegan
10 min
Preparation
35 min
Cooking
Ingredients
Onions
1 piece(s)
Garlic
2 clove(s)
Parmesan
Dairy
60 g
Butter
LactoseDairy
50 g
Arborio Rice
300 g
White wine
Alcohol
100 ml
Scallops
Meat
400 g
Salt
3 g
Chicken stock
1.2 l
Pepper
1 g
Preparation steps
1
Bring 1.2 l chicken stock to a simmer and keep hot.
2
In a wide pan, melt 30 g butter. Soften 1 chopped onion and 2 garlic cloves.
3
Add 300 g Arborio rice and toast 2 minutes. Pour in 100 ml white wine and let it evaporate.
4
Add stock ladle by ladle, stirring, about 18 minutes until al dente.
5
Off the heat, stir in 20 g cold butter and 60 g grated parmesan (mantecatura). Season with salt and pepper.
6
Sear 400 g scallops in 20 g butter over high heat, 1 to 2 minutes per side. Serve on the risotto.
Per serving
581 kcal
Calories
33 g
Protein
66 g
Carbs
18 g
Fat