Risotto with Scallops and Rosemary
Most ingredients are available in the market!
24 ea Scallops, Cleaned
6 cups Fish Stock
1 tbsp Butter
4 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
1 ea Shallot, Finely Chopped
1 tsp Fresh Rosemary, Minced mixed with 2 tbsp Butter
2 cups Carnaroli Rice
3 tbsp Parmesan Cheese, Grated
1/2 cup Dry White Wine
Salt and Freshly Ground Black Pepper to Taste
Method of Preparation
1. Cut 6 of the scallops into cubes, season with salt and pepper, set aside.
2. Warm 1 tbsp of the olive oil in a large sauté pan over medium-high heat.
3. Add the shallots and sauté for 3 minutes.
4. Add the whole scallops and cook for about 2 minutes per side, until lightly browned and almost cooked through.
5. Add salt and pepper to taste and 1 cup of the wine.
6. Cook, stirring, until the wine is absorbed. Set aside for garnish.
7. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
8. Melt the butter in a large, heavy saucepan over medium heat.
9. Add the onion and cook, stirring constantly, for 3 minutes.
10. Add the rice and cook, stirring constantly, for 3 minutes.
11. Make sure every grain is coated with butter.
12. Add the remaining 1 cup of wine and stir until absorbed.
13. Add 1 cup of the stock and stir until the liquid is absorbed.
14. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
15. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
16. You may have some leftover stock.
17. Add the cubed scallops to the risotto.
18. Remove the pan from the heat and stir in the rosemary-butter mixture, the remaining 3 tbsp of olive oil, the Parmesan cheese, and salt and pepper to taste.
19. Let the risotto rest for a minute or two before serving.
20. Serve garnished with the whole scallops and rosemary sprigs
Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari