Risotto With Scallops and Prosecco
Ingredients
1 pound medium sized scallops
1 quart seafood or fish stock, hot
2/3 cup Parmigiano Reggiano cheese, grated
1/2 cup butter
1 tablespoon olive oil
Preparation
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Add rice and keep stirring well. The rice should 'toast' for about a minute.
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Add the Prosecco and keep stirring until the wine has been absorbed, another minute or two.
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Sprinke some salt and pepper on scallops, then put them in the pan. Depending on their size you should cook them about 45 seconds to 1 minute before you turn them over and cook the other side. Do not overcook or they will turn rubbery (and you will be adding them to the rice, so they will continue cooking in there for a bit).
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Don't forget to continue stirring the rice and adding broth if necessary.
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Total cooking time for Carnaroli rice should be about 16/17 minutes. Vialone Nano will take a few minutes longer.
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Yield:
4.0 servings
Added:
Sunday, September 5, 2010 - 1:57pm