Risotto with Grapefruit and Seared Scallops
Sweet sea scallops complement this creamy prosciutto-laced risotto accented with tart grapefruit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Microplane
- Grater
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Serving bowl
- Mixing bowl
Ingredients
- 6 cups chicken stock
- 8 tbsp. unsalted butter
- 3 oz. prosciutto, finely chopped
- 2 large shallots, finely chopped
- 2 cups Arborio rice
- 1⁄2 cup dry white wine
- 1⁄2 cup heavy cream
- 1⁄4 cup grated parmesan
- Kosher salt, to taste
- 1 1⁄2 tsp. piment d'Espelette
- 1 lb. large sea scallops
- 2 grapefruit, zested, peeled, and supremed, juices reserved
- 2 tbsp. roughly chopped tarragon
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