Mint and chive risotto with seared scallops

recipe

Mint and chive risotto with seared scallops

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Adding the scallops to the risotto gives the dish a sense of grandeur. The downside of making risotto is that you have to be hovering next to the cooker, as it can't be left. But there really is only the prepping to do, so there isn't much sweating in the kitchen beforehand

Ingredients

extra virgin olive oil
7 spring onions, cut into discs
1/4 fresh garlic bulb, cloves finely chopped
a small glass of dry white wine
500g risotto rice (Arborio or Carnaroli)
about 1.5 litres vegetable stock, hot
80g Parmesan, freshly grated
Maldon salt
freshly ground black pepper
a knob of unsalted butter
12?18 scallops, removed from the shell
a handful of fresh mint leaves, finely chopped
a handful of fresh chives, snipped

Serves: 6 Preparation: 30 Total Time: 30min

Directions

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Coat the bottom of a large, heavy-based saucepan with olive oil. When the oil is hot, add the spring onions and garlic and cook until soft. Pour in the wine and let it evaporate. Add the rice and stir it into the oily mixture. When you feel it beginning to catch on the bottom, pour in a ladle of hot stock. Keep stirring until the rice catches again, then add another ladleful of stock.
Repeat until the rice is al dente. Stir in half the grated cheese and season to taste with salt and pepper. Add the butter and then the remaining grated cheese. Cover and keep warm.
Drizzle some olive oil over the bottom of a frying pan and heat it over a high heat, then add the scallops and sear for about minute on each side. Place the risotto in a hot serving dish. Arrange the scallops on top and sprinkle over the mint and chives. Serve immediately.

Source: After Work Cook by Carina Cooper