| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Aldo’s, Italian, Job |
1 |
servings |
INGREDIENTS
|
|
Arborio rice |
|
|
Fresh scallops |
|
|
Shallots |
|
|
Vermouth |
|
|
Olive oil |
|
|
Chopped carrots |
|
|
Flour |
|
|
Butter |
|
|
Vegetable stock |
|
|
Lemon |
|
|
Sea salt |
|
|
Fresh baby spinach salad |
|
|
Rosemary |
|
|
Basil |
|
|
Balsamic vinegar |
INSTRUCTIONS
Place the olive oil in a heated pan. Add the chopped shallots and stir. Add
the rosemary leaves and keep the sticks aside. Add the arborio rice and
some vermouth, and leave on a gentle heat. Remove the scallops from their
shells and clean. Skewer the scallops with the rosemary sticks, leaving
some chopped for the risotto. Add to risotto with basil.
Add the sea salt and olive oil to skewered scallops and fry. Take the
chopped carrots, cover in flour and add to a large pan of oil for a few
seconds. Add the stock to the risotto as required whilst cooking. Serve on
a dish and decorate with carrots and scallops and baby spinach salad.
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