adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Scallop risotto with truffle oil
Scallop risotto with truffle oil
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Ingredients:
  • 1020.00 gm (1 litre) fish stock or water
  • 20g butter
  • 27.30 gm olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 330g rice
  • 2 bunches asparagus, thinly sliced diagonally
  • 200g scallops
  • 20.00 ml black truffle oil (see note)
  • Chervil leaves, to serve
Instructions:
  • 1. In a saucepan, bring the stock or water to a boil, then reduce heat to a simmer. 2. In a heavy-based saucepan over medium heat, melt butter and 1 tablespoon of oil. Cook onion and garlic until soft, about 5 minutes. 3. Stir in the rice for about 2 minutes until slightly glossy. 4. Pour in the wine and stir until absorbed. 5. Gradually add the stock, stirring constantly, letting the liquid absorb before adding more. 6. Cook for approximately 20 minutes until the risotto is creamy and the rice is tender but firm. 7. Stir in the asparagus and cook for 1-2 minutes until bright green and tender-crisp.
  • Heat the rest of the oil in a frying pan over high heat. Sear the scallops for 1 minute on each side until they turn golden or reach your desired level of doneness. Take them off the heat.
  • Dish out the risotto into serving bowls, layer scallops on top, and drizzle with truffle oil. Finish with a sprinkle of chervil and serve promptly.

Similar Recipes