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Babe wanted Scallop risotto #shorts
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Ingredients
- 4 shallots, finely diced
- 750ml chicken stick warm
- 60g butter
- 2 tbsp olive oil
- 200g arborio rice
- 50g parmesan cheese, grated
- 1 bunch chives, sliced thin
- 10 raw scallops
- 2 tbsp olive oil
- 30g butter
- 1/2 a lemon
Method
1. Add the chicken stock to a pot and over low-med heat to get it simmering.
2. In a separate large wide pot over med-high heat, add 30g butter and olive oil. Once the butter is melted, add the shallots and season with salt.
3. Saute this for 4-5 minutes, you are just looking to soften the shallots, you don't want any colour.
4. Next add the rice and stir, coating all the rice grains in the oil, you want to toast this for 2 minutes stirring constantly.
5. Now add the wine and stir until it's completely gone.
6. Add the stock one ladle at a time, stirring it in. Don't add any more until all of the previous ladle has gone.
7. After 3/4 of the stock is gone, start tasting the rice. You are looking for the rice to be cooked but to still have a bite.
8. When it is cooked, add the remaining butter and parmesan, and stir well.
9. Take it off the heat and stir through the chives
10. To cook the scallops, heat a nonstick pan over high heat and add some olive oil to the pan.
11. Season the scallops with salt on one side.
12. As the oil starts to smoke, add the scallops to the pan salted side down and don't move them.
13. After 2 minutes, you should start to see the golden colour up the sides. When you have good colour, flip them and add the butter.
14. Cook for 2 more minutes basting them with butter and finishing with the lemon.
15. To assemble, add your risotto to a plate, topped with the seared scallops and drizzle with the butter from the scallop pan.
- 4 shallots, finely diced
- 750ml chicken stick warm
- 60g butter
- 2 tbsp olive oil
- 200g arborio rice
- 50g parmesan cheese, grated
- 1 bunch chives, sliced thin
- 10 raw scallops
- 2 tbsp olive oil
- 30g butter
- 1/2 a lemon
Method
1. Add the chicken stock to a pot and over low-med heat to get it simmering.
2. In a separate large wide pot over med-high heat, add 30g butter and olive oil. Once the butter is melted, add the shallots and season with salt.
3. Saute this for 4-5 minutes, you are just looking to soften the shallots, you don't want any colour.
4. Next add the rice and stir, coating all the rice grains in the oil, you want to toast this for 2 minutes stirring constantly.
5. Now add the wine and stir until it's completely gone.
6. Add the stock one ladle at a time, stirring it in. Don't add any more until all of the previous ladle has gone.
7. After 3/4 of the stock is gone, start tasting the rice. You are looking for the rice to be cooked but to still have a bite.
8. When it is cooked, add the remaining butter and parmesan, and stir well.
9. Take it off the heat and stir through the chives
10. To cook the scallops, heat a nonstick pan over high heat and add some olive oil to the pan.
11. Season the scallops with salt on one side.
12. As the oil starts to smoke, add the scallops to the pan salted side down and don't move them.
13. After 2 minutes, you should start to see the golden colour up the sides. When you have good colour, flip them and add the butter.
14. Cook for 2 more minutes basting them with butter and finishing with the lemon.
15. To assemble, add your risotto to a plate, topped with the seared scallops and drizzle with the butter from the scallop pan.
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