8/10 Fresh scallops (you can leave the red roe on or take it off.)
8/10 Fresh Prawns (peeled, and deveined)
150g Risotto rice
1 Large Shallot (Diced)
1 Lemon (zested)
1 Tbsp Butter
1 Tsp Olive oil
250ml Fish stock
50g Grated parmesan
50g Frozen peas
Handful of chopped parsley and dill
Sea Salt & Pepper
Method:
Place a large pan on a medium heat and add your butter and oil.
Once the butter is melted, add the shallot, stir, and allow the shallot to soften gently.
After the shallot has softened we can now add the rice.
Stir well to make sure all the grains are fully coated with butter and oil.
Next, have your fish stock simmering in a pot, and slowly add it to the rice, one ladleful at a time.
Each time you add the stock, stir well until the stock has been absorbed by the rice.
Repeat this process until all the stock has been absorbed, and then taste the risotto, it should be soft but slightly firm in the centre, similar to pasta “al dente”.
Now we can finish our risotto, simply add the seafood and stir well, this will cook in a couple of minutes.
The prawns will become pink and firm, and the scallops will become white and firm. Now add half your grated parmesan, half your herbs, mix well, and season to taste.
To Serve
Simply ladle the risotto into two bowls, then top with the remaining parmesan, the remaining herbs, and sprinkle the lemon zest on over the risotto. And enjoy!
