Scallop risotto with Prosecco
Recipe by Silvia Baldini — One dish I like to do during the holidays is Prosecco risotto with either scallops or lobster. Firstly because scallops and lobsters are so plentiful in winter here in New England, but also because prosecco, the fizzy white wine of north-eastern Italy, is a lovely, light drink that is perfect for a celebration.
The combination of smooth, velvety scallops or sweet lobster, fruity, tangy prosecco and starchy rice is wonderful.
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Scallop risotto with Prosecco
Recipe by Silvia Baldini — One dish I like to do during the holidays is Prosecco risotto with either scallops or lobster. Firstly because scallops and lobsters are so plentiful in winter here in New England, but also because prosecco, the fizzy white wine of north-eastern Italy, is a lovely, light drink that is perfect for a celebration.
The combination of smooth, velvety scallops or sweet lobster, fruity, tangy prosecco and starchy rice is wonderful.
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| Servings | Prep Time |
| 6people | 10 minutes |
| Cook Time |
| 17 to 20 minutes |
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Ingredients
- 10medium fresh scallops, with corals
- 4tablespoon unsalted butter
- one medium yellow or white, nion, finely chopped
- 2cups superfino carnaroli rice
- 1bottle Prosecco, you don’t need that much for the dish, but this means you can have a glass while you’re cooking
- 4cups hot fish or vegetable stock
- 1/2lemon juice
- fine salt and freshly ground black pepper
Instructions
- Cut 12 thin (about 1/4 inch thick) slices of scallop for garnish, then dice the rest of the meat, including the corals. Melt 3 tablespoons of the butter in a large, heavy-based pot, add the onion and cook gently until translucent.
- Add the rice and stir to coat. Add 120ml or a generous glass of prosecco, let the alcohol evaporate , then add a little stock, stirring all the while – you don’t want to let the rice get too wet.
- When the liquid has been absorbed, add another ladle of stock, and stir. Repeat for 15-17min, until the rice is soft, but al dente. Turn down the heat and stir in the reserved tablespoon of butter and then the diced scallops, lemon juice and seasoning. Spoon into bowls and, just before serving, season the reserved scallop slices and place two on top of each dish – the heat of the rice will cook them straight away.