Seafood risotto with Scallops--Stephen Markwick

By CheeseDiva

Ingredients

• 900 ml(1-1/2 to 2 pints)
• fish or crab stock
• 250 g (8 oz.)carnaroli or arborio rice
• 50 g butter
• 100 ml white wine
• 1 small onion
• 1 small leek
• 1 small fennel bulb
• zest and juice of half a lemon
• 1 tbsp mascapone
• 50 about 50g white crab meat, cooked (or other shellfish)
• 6 large scallops, sliced into 3 discs each.
• chopped chives

Details

Servings 1
Adapted from thyme-supperclub.com

Preparation

Step 1

For the risotto, chop the vegetables finely, melt the butter in a large pan and saute lightly until softened. Add the rice and stir thoroughly until the grains are well coated in butter. Pour in the white wine and stir until absorbed.

Add the hot stock, a ladle at a time, stirring continuously and waiting for the stock to be absorbed before adding the next ladleful. It should take around 15-20 minutes in total. Check the rice is cooked, you want it to have a little bite to it, but not to be chalky. If the stock has run out but the rice is not cooked enough, add a little more wine to the pan.

Stir in the mascarpone, taste, season and add lemon juice as required - you may not need it all. Add the crab meat and stir in gently. Leave to stand in a warm place.

Heat a frying pan over a high heat and melt a little butter in it. Fry the scallop discs for just a few seconds each side until golden brown.

Your email address (will not be posted)