Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons butter
- 1 medium leek, sliced
- 2 bulbs fennel, finely diced, fronds reserved
- 3 cloves garlic, peeled and minced
- 300grams arborio rice
- 1 cup white wine
- 1.20L chicken stock, hot, made with 2 stock cubes
- 1tablespoons olive oil
- 12 scallops, shelled, fresh
- 4tablespoons mascarpone
Description
Sweet scallops and fragrant fennel are a great match in this rich risotto recipe.
Method
Step 1 of 4
Heat the butter in a pan on medium high heat and cook the leek and fennel for 8 minutes, stir in the garlic and cook for 2 minutes. Tip in the rice and cook for 2 minutes, stirring to coat in butter, then pour over the wine and cook for 2 minutes.
Step 2 of 4
Add the hot stock a ladleful at a time, stirring until absorbed before adding the next. This should take 18-20 minutes. Remove from the heat, cover and set aside for 5 minutes.
Step 3 of 4
Heat the oil in a large non-stick pan and cook the scallops for 1-2 minutes each side, depending on their size.
Step 4 of 4
Stir the mascarpone through the risotto, divide between 4 bowls, top with scallops and fennel fronds and serve.
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