Herb risotto with scallops
Instructions
02435 HERB RISOTTO and scallops 4 INGREDIENTS 12 PERSONS 300 g fresh scallops, semi-fine rice Vialone nano, 30 g of butter, 1 tablespoon of chopped onion, one tablespoon of chopped herbs (parsley, chervil, tarragon, chives), 1 l of fish broth, dry white wine, salt and pepper in a saucepan Melt 10 g butter; saute the finely chopped onion and add the rice.
Make toast for a minute, sprinkle with the wine, let it dry and cooked dishes, combining the boiling broth a little at a time.
Keep the rice and stir rather at the end by incorporating herbs, Chop fine and 20 g of butter.
Meanwhile, melt in a pan 20 g of butter.
Add the scallops, formerly salatr and pepper and let them Brown.
Mix it with rice and serve.
