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
Apricots
Scallops
How it's done
Risotto
Heat the butter in a pan. Sauté the shallots and rosemary. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the risotto for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.
Apricots
Mix the apricots, water, rosemary and chilli in a pan, cover and simmer for approx. 3 mins. until just soft, season with salt.
Scallops
Heat the oil in a non-stick frying pan. Fry the scallops for approx. 2 mins. on each side, season with salt. Plate up the risotto, top with the scallops and apricots.
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