Bill Granger recipe: Scallop, prosecco and pea risotto
Sunday 22 June 2014
When making risotto at this time of year, I like to follow the lead of the Venetians by keeping it extra wet and loose. The result is lighter, fresher and altogether more summery. Oh and if you're looking for an excuse to crack open a bottle of prosecco, look no further…
4 tbsp olive oil
4 shallots, thinly sliced
350g risotto rice
150ml dry vermouth
1.25l fresh fish stock, hot
30g diced cold butter
350g scallops, diced if large
200g fresh cooked peas, roughly chopped
A handful of pea shoots
Heat 2 tablespoons of oil in a pan over a medium heat. Cook the shallots for 5 minutes, until they start to soften. Add the rice and cook for 2 minutes stirring with a wooden spoon. Add the vermouth and a ladle of fish stock. Add more stock bit by bit, stirring all the time.
When the rice is nearly al dente, add the prosecco, butter, scallops and peas and the remaining 2 tablespoons of oil. Stir quickly for a minute to emulsify. Cover and allow to rest off the heat for 2-3 minutes then beat again and add a little more stock or prosecco to taste. Serve with pea shoots scattered over the top.
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