Pesto Risotto With Seared Scallops
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 2 people
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1/2 cup/125ml/4flozs. extra virgin olive oil for frying
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1 large white or yellow onion, peeled and finely diced
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4 cups/1 litre/2.1pints chicken stock
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1/2 cup/110g/3.9ozs. Arborio, Vialone Nano or Carnaroli rice
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1/2 cup/125ml/4flozs. cream (optional)
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100g/3.5ozs. basil pesto
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Salt and pepper to season
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250g/8.8ozs. scallops
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1 bunch asparagus
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1 cup/90g/3ozs. grated parmesan cheese
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75g/2.6ozs browned butter or truffle butter
Step 1 - Heat the stock in a small saucepan and keep it warm on a low constant heat. Heat a large frying pan on medium heat and add oil and fry the onion until soft. You don't want the onion browned, just softened and translucent. Add the rice and stir to coat the grains in the oil. Then add a ladle of chicken stock. Keep adding ladlefuls of stock and stir - it doesn't have to be constant stirring I add the stock into the rice and then stir it once and leave it to absorb. Repeat until all of the stock is used and the rice is cooked (around 15-20 minutes).
Step 2 - While the rice is cooking I prepare the asparagus and scallops. Heat a cast iron pan on high heat and add a tablespoon of oil. Season scallops with salt and pepper and sear scallops on each side and set aside. Snap the woody ends of the asparagus off (they will naturally snap where they need to) and cut into three pieces. Fry the asparagus in the saucepan for a minute or two and then set aside.
Step 3 - Add the cream (if using) and basil pesto into the rice and stir to combine. Then add the cheese and truffle or browned butter reserving one pat of butter to serve on the risotto. The risotto needs to be served straight away because it will start to absorb the liquid so spoon it onto a serving plate and add scallops and asparagus tips and extra pat or spoonful of butter on top.