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Author Notes: After some serious effort attempting to recreate the most incredible scallop risotto I had out in Bardolino this summer I think I may have come pretty close. This is about good quality produce and stock plus a fair bit of patience and arm work. —Anna Barnett
- 2 Large banana shallots finely sliced
- 3 Cloves of garlic peeled, crushed and finely diced
- 2 Large knobs of butter
- 3 cups Alborio/Carnaroli rice
- 1 Small glass of white wine
- 2 pints Good quality fish stock
- 6-10 Scallops roughly chopped
- 6-10 Raw shelled king prawns
- 1 handful Green beans finely chopped
- 1/2 Lemon- the zest
- 1 handful Fennel tops
- 1 Extra knob of butter to finish
- Extra freshly ground black pepper
- Drizzle of extra virgin olive oil
- Begin making your risotto by adding your finely chopped shallots and garlic in a large pan along with your butter and gently cook over a low heat for 4-5 minutes until the shallots are soft and translucent.
- Next add in the rice and thoroughly stir so all the rice is coated in the butter. Stir for a minute or so and then add in the white wine, increasing the heat slightly and continuing to stir. From here gradually begin to add in the stock, stirring the whole time while the rice absorbs the liquid (this takes some arm work). Once all the stock has been used up and the rice still has a slight bite to it you can then add in the scallops, king prawns and chopped green beans. Grate in the zest and check for seasoning adding any further salt or pepper now. Just before serving sprinkle in the fennel tops along with a knob of butter for added gloss and serve immediately.