Creamy risotto with scallops Ingredients: 2 onions - salt - 100 g of - butter - pepper - 300 g of - rice for risotto - for risotto 80 cl of - chicken stock - (2 stock cubes water) 10 cl of - white wine - cooking 16 scallops - parmesan - as desired.
Utensils：
- 1 Blender- 1 saucepan- pots and pans 1 frying pan- frying pans 1 ladle- 1 Lid- 1 kitchen scale- scales 1 dish-
Total time: 40 min Preparation: 10 min Rest:- Cooking: 30 min
Phase 1
Chop the 2 onions.
Phase 2
Melt the broth tabletsn chicken and reserve.
Phase 3
Brown the scallops in a pan with a nice knob of butter, sear them for no more than 5 minutes so as not to dry them out, then reserve them.
Phase 4
In a saucepan, heat the butter and brown the onions over high heat, then add the rice.
Phase 5
Reduce your heat to low, when the rice is translucent add the white wine, once the wine has been absorbed, add a ladle of chicken stock, cover the rice and let it absorb the liquid.
Phase 6
Add a ladle and so on until the broth is used up, your rice should not be dried out but very creamy.
Phase 7
Salt and pepper, add the scallops and let them heat up gently for 1 or 2 minutes.
Phase 8
Serve the dish piping hot, each guest adds the parmesan according to their taste. Enjoy your food !
Utensils：
- 1 Blender- 1 saucepan- pots and pans 1 frying pan- frying pans 1 ladle- 1 Lid- 1 kitchen scale- scales 1 dish-
Total time: 40 min Preparation: 10 min Rest:- Cooking: 30 min
Phase 1
Chop the 2 onions.
Phase 2
Melt the broth tabletsn chicken and reserve.
Phase 3
Brown the scallops in a pan with a nice knob of butter, sear them for no more than 5 minutes so as not to dry them out, then reserve them.
Phase 4
In a saucepan, heat the butter and brown the onions over high heat, then add the rice.
Phase 5
Reduce your heat to low, when the rice is translucent add the white wine, once the wine has been absorbed, add a ladle of chicken stock, cover the rice and let it absorb the liquid.
Phase 6
Add a ladle and so on until the broth is used up, your rice should not be dried out but very creamy.
Phase 7
Salt and pepper, add the scallops and let them heat up gently for 1 or 2 minutes.
Phase 8
Serve the dish piping hot, each guest adds the parmesan according to their taste. Enjoy your food !