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Lemon risotto with scallops
Description
If desired, the dish can be decorated with fresh flower petals.
Cooking
Step 1
Defrost scallops and dry well.
Step 2
Rinse rice. In a saucepan, add oil, finely chopped shallots. Stir for 1-2 minutes. Add washed rice to the saucepan, mix and fry for a couple more minutes. Add white wine, half the fish broth, lemon juice. Close the saucepan with a lid and continue to cook until the liquid has evaporated. This will take approximately 15 minutes.
Step 3
Send the scallops to a well-heated pan with a little olive oil, salt, pepper and rosemary.
Step 4
When the rice is ready, add the scallops cut into 4 pieces. Taste for acidity - if the taste is too sour, add honey. Add butter, parmesan. Stir the risotto very vigorously with a wooden spoon until creamy. Garnish the risotto with rosemary.
Ingredients
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Fragrant and tender dish. Somewhat unusual and quite useful. It is periodically offered on the menu of many restaurants, including those crowned with Michelin stars. Usually in the winter season. And yet, in order to cook this risotto, you need to si
Mushrooms I always pick and dry myself, so I'm sure of their "authenticity". Both white and boletus are perfect for this dish. The black color of the "topping" even makes the dish visually more attractive)
Risotto according to this recipe is unusually fragrant due to the addition of dried porcini mushrooms and baked fresh ones.
If desired, the dish can be decorated with fresh flower petals.