Name: Risotto of Herbs with Roasted Baby Scallops
Ingredients: 500 ml Fish stock; (18fl oz); 2 lg Shallots; 3 tb Olive oil; plus extra for; ; saut.eing and; ; serving; 200 g Risotto rice; e.g. Carnaroli,; ; Arborio or Vialone; ; Nano varieties; ; (7oz); 50 ml Dry white wine; (2fl oz); 1 tb Mascarpone cheese; 1 tb Freshly grated Parmesan cheese; 30 Baby scallops; shelled, trimmed; ; and washed; 50 ml Double cream; lightly whipped; ; (2fl oz); 2 tb Balsamic vinegar; Sea salt and freshly ground black pepper; 1 ts Fresh chopped tarragon; 1 ts Fresh chopped chives; 1 ts Fresh chopped basil

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Sami	Gordon, Ramsay’s, Passion	4	servings

INGREDIENTS

500	ml	Fish stock; (18fl oz)
2	lg	Shallots
3	tb	Olive oil; plus extra for
		; saut.eing and
		; serving
200	g	Risotto rice; e.g. Carnaroli,
		; Arborio or Vialone
		; Nano varieties
		; (7oz)
50	ml	Dry white wine; (2fl oz)
1	tb	Mascarpone cheese
1	tb	Freshly grated Parmesan cheese
30		Baby scallops; shelled, trimmed
		; and washed
50	ml	Double cream; lightly whipped
		; (2fl oz)
2	tb	Balsamic vinegar
		Sea salt and freshly ground black pepper
1	ts	Fresh chopped tarragon
1	ts	Fresh chopped chives
1	ts	Fresh chopped basil

INSTRUCTIONS

FOR THE RISOTTO
FOR THE FLAVOURINGS
If you are using medium scallops either slice in half for use as garnish or
dice them so that they can be incorporated into the risotto. Set aside.
To make the risotto, put the fish stock into a saucepan and bring to the
boil. Set aside. In a medium saucepan, gently saut. the shallots in 3 tbsp
of oil for about 2 minutes or until softened. Stir in the rice and cook for
a further 2 minutes to seal the rice. Stir in the wine and deglaze the pan.
Cook until the liquid has reduced to a syrupy consistency.
Meanwhile reheat the fish stock and bring to a gentle simmer. Add to the
rice one ladleful at a time, stirring well and adding more stock only when
each addition has been absorbed. Cook until just soft, usually about 10
minutes. Strain the rice through a sieve set over a bowl, reserving the
liquid for later use. Spread the rice out on a tray. When it is cool, cover
and set aside until ready to reheat and serve.
Heat a pan with little oil then saut. whole or sliced scallops for 1 minute
each side, diced scallops for no more than 2 minutes, stirring frequently.
Set aside.
When ready to serve, return the rice to the saucepan with 2 tbsp of it's
reserved cooking liquid, stirring well. Cook for about 3 minutes, adding
extra liquid if the rice looks a little thick. Quickly mix in the
mascarpone and the parmesan, stirring until light and creamy. Check the
seasoning. Mix in the the whipped cream and the fresh herbs. Check the
seasoning. If using diced scallops stir them in at this stage. If using
whole or sliced scallops use as a garnish. Serve the risotto on warmed
plates. Drizzle round a little olive oil followed by the balsamic vinegar
and serve straight away.
Converted by MC_Buster.
Per serving: 164 Calories (kcal); 14g Total Fat; (89% calories from fat);
1g Protein; 3g Carbohydrate; 11mg Cholesterol; 127mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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