Scallop-Zucchini Risotto
Number of servings : 4 to 6 Prep time: 45 minutes Cooking time: 35 minutes Type of meal : |
Number of servings : 4 to 6
Prep time: 45 minutes
Cooking time: 35 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
1.25 L / 5 cups clam juice
1 large onion, chopped finely
2 stalks celery, diced
125 ml / 1/2 cup soft butter
500 ml / 2 cups Italian Arborio rice, not rinsed
125 ml / 1/2 cup dry white wine
2 medium zucchini, seeded and diced
To taste salt and freshly ground pepper
454 g / 1 lb small scallops, trimmed, rinsed and blotted dry
150 ml / 2/3 cup 35% cream, heated
125 ml / 1/2 cup dill leaves, snipped
Directions
In a saucepan, bring the clam juice to a boil, reduce heat to the lowest setting and leave barely simmering, covered.
In a large, heavy saucepan over low heat, soften the onion and celery in half the butter. Add the rice and stir to coat each grain. Cook, stirring, for 5 minutes.
Add the wine and reduce until almost dry, stirring constantly. Add one ladle of hot clam juice and stir until it is completely absorbed. Repeat the process, adding the remaining clam juice, 125 ml / 1/2 cup at a time, until all the clam juice has been used, about 25-30 minutes. Halfway through, add the zucchini and season with salt and pepper to taste.
When all the liquid has been absorbed and the rice still has a little bite to it, add the remaining butter, the scallops, the cream and the dill. Combine delicately and remove from heat. Adjust the seasoning, if necessary.
Serve immediately in shallow, heated bowls.
