Scallop Risotto

History & Background

Scallops are stars of upper-Adriatic cuisine, from Veneto to Dalmatia. The risotto was codified in Venetian trattorias of the early 1900s, when scallop fishing was abundant and affordable.

Ingredients for 4

• 320g Carnaroli rice
• 12 fresh scallops with corals
• 1L fish stock
• 1 shallot
• ½ glass white wine
• Zest of 1 untreated lemon
• Chopped parsley
• 50g cold butter
• Extra virgin olive oil
• Salt, white pepper

Method

1. Separate the scallop nuts from the corals and clean.
2. In a pan sauté the nuts 1 minute per side over high heat with oil and a little butter; reserve (should stay rosy at the centre).
3. Chop the corals and keep aside.
4. Sweat the shallot with oil.
5. Toast the rice and deglaze with wine.
6. Add hot stock for 12 minutes, then fold in the chopped corals.
7. Manteca off the heat with cold butter (never cheese with fish), lemon zest and parsley.
8. Plate with the scallop nuts on top and white pepper.

Wine pairing

Pinot Grigio Colli Orientali del Friuli or unoaked Chardonnay: elegant, soft whites.

Common mistakes

• Overcooking the nuts: should be barely seared, rosy at the centre.
• Adding Parmigiano: absolute taboo with fish.
• Throwing away the corals: they hold the mollusc's most intense flavour.