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The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Heat the butter in a pan. Sauté the shallot.
Add the rice and sauté until translucent, stirring constantly.
Pour in the prosecco and reduce almost completely.
Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 15 mins., pour in the prosecco, then cook for a further 5 mins. until the rice is creamy and al dente. Stir in the clotted cream, season.
Heat the clarified butter in a non-stick frying pan. Fry the scallops for approx. 1 min. on each side, season, remove from the pan. Reduce the heat, add the butter and marjoram. Serve the scallops and marjoram butter with the prosecco risotto.
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