If you are looking for a recipe to impress then this is the one for you. My pea and mint risotto is deliciously fresh and light on its own but throw some golden buttered scallops on top and this dish is just perfect for special occasions. Scallops are as intimidating as their reputation would have you believe and are actually incredibly easy to cook, as with everything the more you cook them the better you will get at it but I bet it doesn't take that long!
Prep time 10mins
Cooking time 45mins
3 big garlic cloves, squashed (see YouTube video)
150g raw king prawns
1 small onion, finely diced
100g risotto rice
200ml dry white wine
700ml hot chicken stock
Juice and zest of half a lemon
40g fresh rocket, roughly chopped
Put a saute pan on to a medium heat and add the butter until melted.
Next add the squashed garlic cloves and cook until the butter is flavoured by the garlic, then add the prawns, season with a little salt and pepper and cook until they are just cooked through.
Remove them and set aside.In the same pan add the diced onion, you can add a little more butter, water or oil if the pan is a bit dry, cook the onions for around 5 mins until they begin to soften.
Next add in the risotto rice and cook for a minute then pour in the wine and turn the heat up slightly until the liquid had reduced by 2/3rds.
Now turn the heat back down to medium and begin to add the hot stock ladle by ladle ensuring you stir often and allow each ladle of stock to be fully absorbed before adding the next.
✨TIP The more you stir the creamier the risotto will be as the rice releases its starch as the grains run up against each other.
Once you have pretty much added all of the stock the rice should be lovely and tender, if not make some more stock and continue adding.
Once you're happy with the rice add the lemon zest and juice and half of the chopped arugula/rocket. Stir and have a taste, add more seasoning if it requires.
Add the cooked prawns back in and keep on a medium to low heat to until warm through.
✨TIP You should always be able to pour a risotto and not have to spoon it on to a plate so you can add a last small edition of stock to loosen it up if need be.
Plate up, sprinkle over any remaining zest and rocket and enjoy.