Lemon scallop risotto from Christian restaurant
1 serving
25 minutes
Lemon risotto with scallops from the Christian restaurant is a refined dish of Italian cuisine that combines the tenderness of seafood with the brightness of citrus notes. The risotto, made from round rice, acquires a velvety texture thanks to butter and parmesan. White wine and lemon juice add a light acidity that elegantly complements the sweet taste of the scallops. The secret of the dish is balance: if the acidity is too pronounced, a drop of honey transforms the flavor into a harmonious symphony. Scallops sautéed with rosemary provide an aroma that awakens the appetite. This risotto is perfect for a special dinner when you want to delight yourself and loved ones with an exquisite Italian masterpiece.
1
Thaw the scallops and dry them well.
- Scallops: 80 g
2
Rinse the rice. Add oil and finely chopped shallots to a saucepan. Stir for 1-2 minutes. Add the rinsed rice to the saucepan, mix, and sauté for a couple more minutes. Add white wine, half of the fish broth, and lemon juice. Cover the saucepan and continue cooking until the liquid evaporates. This will take about 15 minutes.
- Short-grain (round) rice: 70 g
- Shallot: 10 g
- Extra virgin olive oil: 20 ml
- White wine: 20 ml
- Fish stock: 200 ml
- Lemon juice: 5 ml
3
Place the scallops on a well-heated pan with a little olive oil, salt, pepper, and rosemary.
- Extra virgin olive oil: 20 ml
- Rosemary: 1 piece
- Scallops: 80 g
- Rosemary: 1 piece
4
When the rice is ready, add scallops cut into 4 pieces. Taste for acidity - if it's too sour, add honey. Add butter and parmesan. Stir the risotto vigorously with a wooden spoon until a creamy consistency is formed. Garnish the risotto with rosemary.
- Scallops: 80 g
- Honey: 1 g
- Butter: 20 g
- Parmesan (Parmigiano Reggiano): 20 g
- Rosemary: 1 piece
