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Lemon risotto with scallops
If desired, the dish can be decorated with fresh flower petals.
How to cook Lemon risotto with scallops
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.
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