Ingredients
Method
- Melt the Butter in a large heavy-based pan and cook the shallot gently until soft but not coloured
- Add the rice and stir until the grains are well coated in butter
- Add the White Wine and stir until it is absorbed
- Add the Stock gradually, stirring each addition in well, until the rice is just tender, this will take about 20 minutes.
- Add the Prawns when the rice is done but still al dente, then season and add the lemon zest and juice
- Turn the Prawns over so they cook on both sides, and when they're done, add the Mascarpone with the Double Cream and fold it in
- Leave the Risotto to sit for 5 minutes while you fry the Scallops for a minute on each side in a knob of butter in a frying pan
- Add these to the Risotto and sprinkle with chopped Chives and Basil.
Nutrition
Notes
When frying the scallops, ensure the pan is hot and don't overcrowd it, as this can lower the pan's temperature and lead to steaming rather than searing. Scallops cook very quickly, so aim for a beautiful golden crust with a tender, translucent centre; overcooking will make them rubbery.
It's crucial to add the stock gradually, allowing each addition to be fully absorbed before adding the next. Rushing this step or adding too much liquid at once can result in a gluey, rather than creamy, risotto. The goal is a perfect al dente texture.
It's crucial to add the stock gradually, allowing each addition to be fully absorbed before adding the next. Rushing this step or adding too much liquid at once can result in a gluey, rather than creamy, risotto. The goal is a perfect al dente texture.