(9 votes, average: 4.11 out of 5)
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Risotto con Pettine
Risotto with sea or bay scallops can be an elegant main course. You can substitute shrimp for the scallops, or use a combination of both. Wash scallops or devein shrimp before making basic risotto. The seafood must be sauteed as soon as the risotto is finished, so that when you add it to the pot the consistency of the risotto will still be creamy when served. Enjoy this classic Italian recipe!
Ingredients:
Basic Risotto
1 1/2 lbs sea or bay scallops
1/4 cup unsalted butter
1 cup thinly sliced scallions
1/2 tsp salt
1/2 tsp pepper
1 tbsp grated lemon grind
2 tbsp finely minced Italian parsley leaves
Freshly grated Parmigiano cheese
Preparation:
1 - Wash scallops several times in cold water to remove sand. Place in a strainer and blot dry with paper towel. If using tiny bay scallops, leave whole; if using sea scallops, cut horizontally into 1/2 inch slices.
2 - In a large saute pan, melt butter over medium heat. Add scallions and saute, stirring constantly, until barely tender, about 2 minutes. Add scallops and cook, stirring constantly, for 2 minutes. Add slat, pepper, and lemon rind; mix well and remove from heat.
3 - Stir scallop into risotto. Cook uncovered over low heat, stirring constantly, until juices from scallops are completely absorbed into rice, about 1 to 2 minutes. Remove from heat and stir in parsley.
4 - Transfer to a heated bowl and serve with freshly grated Parmigiano cheese.
Serves 4 to 6
Mangiare!
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