for 4 people

Risotto

1 tbsp	butter
2	shallots, finely chopped
1 sprig	rosemary
300 g	risotto rice (e.g. Arborio)
2 dl	white wine
9 dl	chicken bouillon, hot
80 g	grated Parmesan
1 tbsp	butter
	salt and pepper to taste

Apricots

400 g	apricots, cut into wedges
2 tbsp	water
1 sprig	rosemary, finely chopped
¼ tsp	chilli flakes
¼ tsp	salt

Scallops

1 tbsp	olive oil
12	scallops
½ tsp	salt

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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