Nutrition Facts
4 servings
4
Recipe for Risotto with Scallops
No Reviews
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.
Ingredients
250 Carnaroli rice
1 Shallot
1 dash Olive oil
1 Butter
1 Vegetable broth
Saffron pistil
2 Mascarpone
Scallops
Olive oil
Semi-salted butter
Flower of salt
Directions
1
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.
2
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!
Ingredients
Ingredients
250 Carnaroli rice
1 Shallot
1 dash Olive oil
1 Butter
1 Vegetable broth
Saffron pistil
2 Mascarpone
Scallops
Olive oil
Semi-salted butter
Flower of salt
Directions
Directions
1
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.
2
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!
Notes
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sevy27
A great "trick" to further improve this recipe: the next time you make mussels, do it with fresh cream and saffron. There's always some juice left at the bottom of the pot, keep it (even in the freezer), and you can use it as broth for your scallop risotto; it's superb. -
Marie-No
I didn't have mascarpone, so I used cream. It was very good too. I didn't add salt, as the salted butter was enough, also used for the risotto. Thank you for this recipe. -
lulu
An excellent recipe as long as you follow the instructions and buy a good vegetable broth, this recipe is perfect!! Those who find it bland or unsuccessful are simply those who do not understand cooking at all... -
sylvie_l33
I made it for Valentine's Day. Very good. My suggestion: I soaked the scallops in the reduced bacon and veal stock and "dressed" the edge of the plate with this reduced sauce. I used frozen chanterelles instead of porcini or other mushrooms. -
delphine_j53
Very good A very good risotto recipe that pairs very well with scallops. My suggestion: I added sliced porcini mushrooms at the beginning of cooking, which flavored the dish nicely. Very good.
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