2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups (Japanese cups 180ml) arborio rice
1/2 glass white wine
1 cup tomato passata
A few strands of saffron, soaked in 1/2 cup hot water for 10 mins
2 cups chicken stock
250g of scallops
50g butter
1/4 cup parmesan, plus extra to serve
METHOD
In a wok, fry the onion in the oil over medium heat for about 3 minutes until translucent, then add the garlic and fry for another minute. Add the rice and toss in the oil for about a minute, then add the white wine and stir until it has been absorbed.
Add the passata, hot water containing the saffron and about a third of the stock. Simmer for about 5 minutes, stirring occasionally, until the stock is absorbed. Add in the stock in thirds, repeating the simmering process.
Add the scallops and stir through the rice mixture. Cook for about 2 minutes, then stir through the butter and parmesan. Season to taste.
Serve with more parmesan.
Comments
Post a Comment