Risotto - Scallop, shrimps and peas

Updated at: Thu, 17 Aug 2023 11:27:39 GMT

Step 1

Prepare the fish stock and keep it hot.

Step 2

Mince the shallot quite small, so they can melt while cooking. Chope the parsley too and keep aside separately.

Step 3

Put a couple of spoon of olive oil in a large pot and when is hot ease down the shallot and stir for a few minutes. When you see that the onion is becoming translucent, add the rice.

Step 4

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on fish stock, stir for one minute and let the rice absorb the liquids.

Step 5

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. While the rice is getting ready, prepare the other ingredients.

Step 6

Heat a couple of spoon of olive oil in a pan and cook the shrimps on high heat for 3 minutes and the add the peas. Cook for 2 more minutes, add the lemon juice, stir and then keep aside.

Step 7

Move the shrimps and peas from them pan into the pot with the rice.

Step 8

In the same pan, put the butter and always keeping the heat high, ease down the scallops and cook the until they are a little brown. Turn the scallops and cook for another five minutes. When the scallops are taking a crispy texture, they are ready.

Step 9

When the rice is soft and creamy, switch of the heat and add some more chopped parsley and the scallop to the risotto and stir for a couple of minutes before to serve it. As final decoration you can add some more crumbled pistachio, cardamom, parsley and black pepper.

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