22/07/2024
Truffle, Scallop and Champagne Risotto
A luxurious risotto made with local scallops and fresh truffle is simply divine.
Serves:
4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
- 350g fresh scallops, side muscle removed
- 125g unsalted butter, cubed
- 2 large golden shallots, finely diced
- 1 cup arborio, carnaroli or vialone nano rice
- 2 cups champagne or sparkling wine
- 6 cups salted boiling water
- 20g fresh truffle
- sea salt, to taste
- extra virgin olive oil, for drizzling
- continental parsley leaves, for garnish
Method
- Set aside half of the scallops, choosing the largest, for finishing the dish and chop the rest.
- Melt 50g butter in a large heavy based pot and sauté shallots until softened. Add rice and cook, stirring for 1 minute until opaque. Add champagne and simmer, stirring until almost absorbed. Add salted water, 1 cup at a time, stirring until absorbed.
- Once 4 cups water have been absorbed by the rice, add the chopped scallops and continue to cook, adding extra water, until the rice is al dente. The texture should be porridge like.
- Finely grate half the truffle into the risotto, season to taste and stir in 50g butter. Turn off heat.
- Melt remaining butter in a frypan, season whole scallops and pan fry for 1 minute on each side until just cooked.
- Portion risotto onto plates, garnish with pan fried scallops and a drizzle of oil. Finely shave the remaining truffle on top and serve sprinkled with pepper and parsley leaves.
Tips
- If fresh truffle is unavailable, use truffle paste to flavour the risotto and finish with truffle oil.
- STYLING Serve risotto on large flat plates and shave truffle from a height.
- DRINK Champagne
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