Prosecco risotto with scallops

Prosecco risotto with scallops

Total: 45 min. | Active: 45 min.
Nutritional value / person: 495 kcal
, Fat: 14 g
, Carbohydrate: 70 g
, Protein: 16 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp butter
1 shallot, finely chopped
300 g risotto rice
2 dl sparkling wine (e.g. prosecco)
6 dl fish bouillon, hot
2 dl sparkling wine (e.g. prosecco)
50 g clotted cream
salt and pepper to taste

Scallops

1 tbsp clarified butter
8 scallops
½ tsp salt
a little pepper
2 tbsp butter, soft
2 tbsp marjoram, finely chopped
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How it's done

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Risotto

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.

Scallops

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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