Cook this amazing scallop risotto with my delicious and flavorful recipe. I recommend using carnaroli rice instead of arborio rice for an even more impressive and creamy result.
Heat the olive oil and butter, and sauté the finely chopped shallot. Add the rice and stir until the grains are translucent. Heat the vegetable broth with the saffron strands and keep it at a gentle simmer throughout the risotto preparation. Pour in a ladle of this broth into the rice and stir. When the liquid is absorbed, add another ladle of broth and repeat this process until the rice is cooked (about 18 to 20 minutes). It’s important to be patient and stay close to the preparation as it goes quickly; the rice absorbs the broth rapidly! Once the rice is cooked, add the mascarpone and mix well.
To finish, quickly prepare the scallops: in a pan, heat a splash of olive oil with a small piece of salted butter, and sear the scallops for 2 minutes (mine were quite large) on each side over high heat. Plate immediately and enjoy!
0 servings
4
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