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Scallop risotto
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Scallop risotto

60 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Here is a classic recipe for scallop risotto. The best rice varieties for this dish are Arborio, Carnaroli, or Vialone Nano. Dry champagne is also used in the cooking process; by the way, risotto tastes delicious when paired with a glass of champagne. Enjoy! The dish is ready to be served.

Instructions

  1. 1

    Step 1

    Step 1

    Peel and chop the onion and fennel. Heat the fish broth.

  2. 2

    Step 2

    Step 2

    Heat olive oil in a deep skillet or wok, then add butter. Sauté onion and fennel until translucent.

  3. 3

    Step 3

    Step 3

    Add the rice, mix the contents. Cook for a few minutes until the rice is soaked in oil.

  4. 4

    Step 4

    Step 4

    Pour the champagne into the rice.

  5. 5

    Step 5

    Step 5

    The champagne has evaporated. Gradually, and most importantly in small portions, add the heated fish broth. Stir, allowing the rice to absorb the broth.

  6. 6

    Step 6

    Step 6

    Add the scallops to the almost cooked rice. Cook until "al dente," so the rice remains firm yet tender inside.

  7. 7

    Step 7

    Step 7

    Done!

  8. 8

    Step 8

    Step 8

    Sprinkle the risotto with chopped herbs. Serve with champagne.