Scallop Risotto Recipe | olivemagazine
Browning your butter adds nuttiness to this creamy scallop risotto, enlivened by garlic, fresh chives, lemon juice and a pinch of aromatic ground mace
Ingredients
- 2 tbsp olive oil plus a little extra for frying
- 1 shallot finely chopped
- 2 garlic cloves crushed
- 200g risotto rice
- 1 glass white wine
- 500ml hot light fish stock
- 30g parmesan finely grated
- 50g butter plus 25g
- 6 large scallops or 12 smaller
- handful of chives chopped
- ½ lemon juiced
- pinch of mace
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