Prosecco risotto with scallops


by: Jenn

This is tho only risotto I can say I invented.


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serves: 4

10 medium-large scallops (with corals, roe)

10 cups fish stock

3 1/2 tablespoons butter

1 onion (chopped very, very fine)

2 cups superfino carnaroli rice

2/3 cup Prosecco (plus a little extra for finishing)

1/2 lemon (juice)

salt and pepper

For the mantecatura:

5 tablespoons cold butter (cut into small cubes)

Nutrition Facts
Prosecco risotto with scallops

Servings Per Recipe: 4

Amount per Serving

Calories: 792

  • Total Fat: 32.8 g
  •     Saturated Fat: 17.5 g
  •     Trans Fat: 1 g
  • Cholesterol: 133.7 mg
  • Sodium: 1511.2 mg
  • Total Carbs: 87.2 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 1.9 g
  • Protein: 32.1 g

how is this calculated?

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1.  You need to cut 12 very thin (about 1/16 inch) slices of scallop to garnish the risotto — so do this first and keep these slices on one side. Dice the rest of the scallops. together with the corals.

2.  To make the risotto bring the stock to at boil in a pan next to whore you are going to make your risotto, turn down the heat arid keep at a bare simmer.

3.  Melt the butter in a heavy-bottomed pan and add the onion. Geek gently until the onion is softened but not colored (about 5 minutes).

4.  Add the rice and stir around to coat in the butter and "toast" the grains. Make sure all the grains are warm before adding 1/2 cup of the Prosecco. Let the alcohol evaporate completely until the onion and rice are dry.

5.  Start to add tho stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful.

6.  Continue cooking the risotto for about 15 to 17 minutes, adding stock continuously as above, but slowly toward the end, so that the rice doesn’t become too wet. Remember, you don't want it to he soupy at this stage, otherwise when you add the butter at the end, it will become sloppy. The risotto is ready when the grains are soft but still al dente.

7.  Turn down the heat, add the diced scallop and corals, season and add the lemon juice. Check the seasoning again and adjust it if necessary.

8.  For the mantecatura, with a wooden spoon, vigorously beat in the cold butter cubes, making sure you shake the pan energetically at the same time as you beat. If the risotto is too firm, beat in the rest of the Prosecco (rather than hot stock this time) — so that it is all'onda (rippling like waves).

9.  Just before serving, lightly season the scallop slices with salt and a few grinds of black pepper, and put 3 on top of each dish or plate of risotto — the heat of it will cook the scallops immediately. Drizzle with a little extra Prosecco.

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