Start by preparing your rocket puree. Add 1 tbsp of olive oil and half of the diced shallot to a frying pan on medium heat. When just about softened, add your rocket, the grated lemon zest, pinch of salt, 1 tbsp of water and cook until almost wilted. Add to a blender and blend to a puree. Set aside. In the same pan add 30 g of the butter and the remaining shallot, cook until translucent and add the rice. Toast for 2 minutes. Start by adding your stock and cook by absorption method. Keep adding the stock only when all the stock has been completely absorbed.

Panfry your scallops while the rice is cooking and set aside. When you have about 100ml left of stock, add it to the rice with the rocket puree and let it cook until ‘al dente’.

To mantecare, turn off your heat, add the additional 10g butter and grated parmesan and fold to create the creamy consistency.

Serve with scallops, wild garlic or edible flowers and a few rocket leaves as garnish.

Biography:

‘MasterChef UK contestant Sofia Gallo, won her apron with her signature dish for the right to cook for the judges and the Quarterfinals. A feeder and an absolute lover of fresh seasonal ingredients, she has been able to wow the judges with simple ingredients always styled with class (cit. John Torode). Interested in food and food preparation since knee high, she has been lucky enough to be taught by ‘nonna’, the art of making fresh pasta which is therapeutic in its own right, and has been able to teach others via the power of virtual classes and traditional Italian recipes.

UK ambassador for Cookpad.co.uk and Foodim contributor, her recipes are always easy to follow and suitable for all skill levels. To find out more about ‘In cucina con Sofia’, follow her culinary journey on Facebook https://www.facebook.com/incucinaconsofia or IG https://www.instagram.com/in_cucinacon_sofia/‘