Ingredients
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
White beer sauce
Scallops
How it's done
Risotto
Heat the butter in a pan. Sauté the shallot briefly, add the rice and sauté until translucent, stirring constantly. Pour in the beer and reduce completely. Gradually add the stock and saffron, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese into the risotto, season.
White beer sauce
Bring the beer and vinegar to the boil in a pan along with the shallot. Reduce the heat, reduce the liquid to approx. 2 tablespoons, strain, squeeze out the shallots. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season.
Scallops
Heat the clarified butter in a non-stick frying pan. Fry the scallops for approx. 30 secs. on each side. Serve the risotto on plates, place the scallops on top, drizzle over the white beer sauce.
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