for 4 people

Lemon confit

2	organic lemons, zest peeled with a peeler, finely chopped, use all of the juice
2 tbsp	sugar

Risotto

1 tbsp	olive oil with lemon
1	onion, finely chopped
300 g	risotto rice
2 dl	white wine
1 tsp	salt
9 dl	water, hot
1	organic lemon, grated zest and the juice
40 g	grated Parmesan
1 tbsp	olive oil with lemon

Scallops

1 tbsp	olive oil with lemon
220 g	scallops without roe (MSC)
½ tsp	salt

How it's done

Lemon confit

Place the lemon zest and juice with the sugar in a pan, mix, bring to the boil, then reduce the heat and simmer for about 10 mins. Remove the pan from the heat.

Risotto

Heat the oil in a pan. Add the onion, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely, season with salt. Gradually add the water to the rice, 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. Add the lemon zest and juice. Add the Parmesan with half the lemons, mix.

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 the remaining Lemon confit.

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