RISOTTO WITH SCALLOPS AND
ROCKET LEAVES
Ingredients:
320 gr. Risotto Carnaroli rice
(80 gr rice per person as a starter)
1 medium Onion finely chopped
2 Garlic cloves chopped
2 glasses Dry white wine
400 gr. Rocket
16 Scallops
1 lt White fish or prawns heads stock
Olive oil
Butter
50 mils Double cream
Method:
- In a pot heat some butter and olive oil and when hot add the chopped onion and let simmer for as long as you can without browning.
- Add some garlic and when it starts browning add the white wine and let evaporate.
- Add 80% of the rocket roughly chopped and let cook down for a couple of minutes.
- Once there is no more liquid in the pot add the rice and let fry for 2 minutes.
- Start adding the fish stock a ladle at the time till your rice is almost completely cooked.
- Add the scallops and the remaining rocket and let the rice finish cooking (this must be done when only 2 minutes are left for the rice to be cooked).
- Add some olive oil and the cream and let the risotto rest for 5 minutes before serving.