RISOTTO WITH SCALLOPS, CAPERS, MILD PAPRIKA
30'
Hard
4
RISOTTO WITH SCALLOPS, CAPERS, MILD PAPRIKA
Ingredients
  • 200 g Riso Gallo Carnaroli Risotto Rice
  • 16 shelled scallops cleaned and scrubbed
  • 1 tablespoon capers
  • 1 shallot finely chopped
  • ½ glass dry white wine
  • 120 g extra virgin olive oil
  • 1 tablespoon paprika
  • 1 litre fish stock
  • 1 bouquet garni (thyme/majoram/chives/chervil and dill)
  • 1 pinch saffron
  • young rocket shoots
Preparation
To make the oil infused with herbs: Finely chop the bouquet garni and whisk to an emulsion with 50 g of oil. Season. To make the risotto: Cook the shallot in 40 g oil until it starts to colour. Add the rice, stirring until it is well coated and starts to colour slightly, then pour in the wine and evaporate off. Continue cooking by adding the boiling hot stock a little at a time. When it is half cooked, add 8 scallops cut into small pieces. In the meantime cook the 8 whole scallops very quickly over a high heat. When the risotto is cooked, add the capers and saffron. Beat to a creamy consistency with the remaining oil and garnish the plates with the whole scallops and rocket shoots.

Other recipes that might interest you

View all
EASY SEAFOOD PAELLA

EASY SEAFOOD PAELLA

40
4 people
Puffed Nero Rice crisps

Puffed Nero Rice crisps

30'
4 people
ITALIAN FRIED RICE

ITALIAN FRIED RICE

40'
4 people
RISOTTO AL PROSECCO WITH SMOKED SALMON, MASCARPONE & LEMON

RISOTTO AL PROSECCO WITH SMOKED SALMON, MASCARPONE & LEMON

30 minutes
4 people
Back to recipes