Risotto with Scallops

1. 1 Arborio ricepack 500 g ≈ $4.00 80 g
2. 2 Scallopspack 300 g ≈ $16.00 120 g
3. 3 Bouillon cubes 1 pcs
4. 4 Dry white winepack 750 ml ≈ $9.00 50 ml
5. 5 Shallotspack 200 g ≈ $2.00 30 g
6. 6 Parmesanpack 200 g ≈ $6.00 25 g
7. 7 Butterpack 180 g ≈ $1.60 25 g
8. 8 Olive oil 10 ml
9. 9 Lemon≈ $4.65 per kg 15 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: peel the shallot⁵ and dice into about 0.5 cm cubes; heat the stock from the cube to a gentle simmer in a separate pot.

2. Heat a wide pan over medium heat, melt the butter⁷ and warm the risotto pan slightly.

3. Add the shallot⁵ to the butter⁷ and sauté until translucent, about 3–4 minutes; do not brown.

4. Add the Arborio¹ rice and sauté for 1 minute until translucent; stir with a wooden spoon.

5. Pour in the wine and cook, stirring, until the liquid almost fully evaporates, about 2–3 minutes; the rice should absorb the aroma.

6. Start adding stock by the ladle, stirring; continue until creamy texture and doneness of the rice, about 18 minutes; add Parmesan⁶ and half of the remaining butter⁷, stir until smooth.

7. Season the scallops² with salt and sear in butter⁷ for 1.5 minutes per side over high heat until golden; place them on the risotto and drizzle with lemon⁹; serve immediately.