Risotto with sherry sauce, scallop, crab meat and sweet green peas
4 servings
60 minutes
Risotto with sherry sauce, scallops, crab meat, and sweet green peas is a true embodiment of Italian gastronomic elegance. This recipe combines the tenderness of seafood, the velvety depth of sherry sauce, and the refreshing sweetness of young peas to create a harmonious symphony of flavors. Arborio infused with garlic and shallot aromas becomes the perfect canvas for this exquisite dish. The rich creamy texture of the sauce, enhanced by veal broth, makes each spoonful delightfully rich. The special charm comes from the balance between the ocean freshness of crab and scallop and the wine notes of sherry, creating an extraordinary depth of flavor. This dish is perfect for a romantic dinner or a formal event, offering true enjoyment to anyone who appreciates a refined culinary palette.
1
We sauté scallops and crab meat in olive oil.
- Sea scallops: 370 g
- Crab meat: 200 g
- Olive oil: 100 ml
2
Blanch the snap peas in boiling water, cool them in ice water, then sauté in a mixture of butter and olive oil with finely chopped shallots.
- Snap peas: 150 g
- Butter: 50 g
- Olive oil: 100 ml
- Shallot: 100 g
3
For the risotto, sauté finely chopped shallots and garlic in olive oil, then add Arborio rice and sauté until it crackles. Continuously stirring, add the pre-prepared sherry sauce. Cook until done, occasionally adding a little sauce.
- Olive oil: 100 ml
- Shallot: 100 g
- Garlic: 10 g
- Arborio rice: 120 g
- Dry sherry (fino): 200 ml
4
For the sauce, mix all the ingredients (dry sherry; cream; veal broth; salt to taste; pepper to taste), bring to a boil, and let it steep.
- Dry sherry (fino): 200 ml
- Cream: 200 ml
- Veal stock: 400 ml
5
Arrange on the plate as shown in the photo.