28 January 2009

Scallops risotto - Risotto aux noix de St Jacques

I used to never make risotto but somehow I have developed a taste for it which means I made it again a couple of nights ago, this time I had scallops and thought why not making them in a risotto (I still need to give you the last recipe I prepared scallops with).
It takes about 20 to 25 mn for the risotto to cook.

Scallops risotto / Risotto aux noix de Saint Jacques

For 2 people

1 Tbsp olive oil
1 Shallot thinly sliced
3/4 cup / 150 gr of Arborio risotto rice
1 small bottle / 187 ml of dry white wine
1 1/2 cup / 350 ml Chicken stock
1/2 lemon zest and juice to taste
3 or 4 cloves of garlic (depending on how much you like it) thinly chopped
1 tomato chopped up
2 scallops (or more depending on their size, here in the US I found some fairly big ones so 2 were enough) chopped in smaller pieces
Salt & Pepper to taste
1/4 cup Parmesan finely grated

Before you start warm up your chicken stock.
In a saucepan pour 1/2 Tbsp olive oil and sauté the shallot, when it is translucent (not brown) pour the rice and toss until it has absorbed the oil, then pour the wine over and stir over medium heat until most of it is absorbed.
Then add 1/2 cup of warm chicken stock and stir continuously until mostly absorbed, then continue with the rest of the stock adding 1/2 cup at a time until absorbed.
Halfway through add the lemon zest and juice.
When pouring the last 1/2 cup of stock take a separate pan and in 1/2 Tbsp olive oil sauté half of the garlic and tomato (do not brown the garlic) then when the tomato is cooked through add the rest of the garlic and the scallops pieces, salt and pepper and sauté till cooked through.
While the scallops are cooking the liquid in the rice should be all absorbed, add the Parmesan and stir.
At this point add the cooked scallops to the risotto, stir and check the seasoning and adjust if necessary.
Serve at once this rich and creamy mixture.

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