Asparagus and Scallop Risotto

Interactive experience

Products and recipes

Serves 4

As seen in Episode Two of Silvia's Italian Masterclass on Network Ten

Recipe

Serves 4

Ingredients

• 1 tbs olive oil
• 1 tbs butter
• 150 gr Scallop
• 1 shallot, sliced
• 1 bunch of asparagus, well washed, cut in half
• 3 tablespoons of extra-virgin olive oil
• 3 tbs butter (plus a little extra for mixing in at the end)
• 350 gr of Arborio rice
• 200 ml of dry white wine
• 2 lt of vegetable stock, warmed
• salt and pepper for seasoning
• balsamic vinegar to drizzle on top

Method

1. Heat oil and butter into a large non-stick frypan over medium heat. Sear scallops on both sides for 1-2 minutes. Remove from the pan and set aside.
2. Trim off the woody end of the asparagus, if they are thick, peel the stalk. Cut into 2 cm pieces, keeping the spears intact. Set aside.
3. Add the butter and olive oil to the same pan. Add shallots and cook until translucent. Add the rice and toast well in the fat.
4. Deglaze with wine and cook out the alcohol. Start adding the stock, a few ladlefuls at a time so that the rice is always submerged. Don’t over-stir. Just do it gently and occasionally. The more you stir, the more you have to stir to stop it from sticking! Keep doing it for 15-16 minutes or until the rice is almost al dente.
5. Add the asparagus and toss through. Taste for seasoning and adjust to your liking. At this point turn off the heat.
6. Add 1 more tablespoon of butter and 1 ladleful of stock and stir vigorously to release the starch. Put the lid on and keep it undisturbed for 2-3 minutes. In this time the rice will also continue cooking, this is why it’s important to turn the heat off when it’s still not quite al dente.
7. Remove the lid, divide into shallow bowls, and top each bowl with scallops, freshly ground black or white pepper and a drizzle of balsamic vinegar.