Entertaining Italian

Lemon, scallop and mascarpone risotto

Name: Lemon, scallop and mascarpone risotto recipe
Yield: 4
Cuisine: /italian
Ingredients: 5 cups (1.25L) good-quality fish stock; 1/3 cup (80ml) extra virgin olive oil; 60g unsalted butter; 1 leek, thinly sliced; 100g speck or smoked pancetta, cut into batons (lardons); 1 1/2 tbs finely chopped lemon thyme, plus extra sprigs to serve; 2 garlic cloves, finely chopped; 400g arborio or carnaroli rice; 2/3 cup (160ml) white wine; 12 large fresh scallops, patted dry with paper towel, roe discarded; 2 tbs mascarpone; Finely grated zest & juice of 1 lemon

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by Silvia Colloca

Cook and author

Jul 20, 2020

"No matter what the add-ons, and I can’t stress this enough: there will never be a worthy risotto without a great stock. This is the one time I advocate commitment in the kitchen. So ditch cubes and salty powders in favour of a wholesome homemade stock, be it vegetable, chicken, beef or a mix of the three." – Silvia Colloca

5 cups (1.25L) good-quality fish stock
1/3 cup (80ml) extra virgin olive oil
60g unsalted butter
1 leek, thinly sliced
100g speck or smoked pancetta, cut into batons (lardons)
1 1/2 tbs finely chopped lemon thyme, plus extra sprigs to serve
2 garlic cloves, finely chopped
400g arborio or carnaroli rice
2/3 cup (160ml) white wine
12 large fresh scallops, patted dry with paper towel, roe discarded
2 tbs mascarpone
Finely grated zest & juice of 1 lemon

Method

1.

Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer.
2.

Heat half of the oil and butter in a large heavy-based saucepan over medium-high heat. Add leek, speck, thyme and garlic. Cook, stirring occasionally, for 6-8 minutes until leek has softened. Add rice and stir for 2-3 minutes until well coated in the mixture. Add the wine and simmer, stirring continuously, for 1-2 minutes until reduced by three quarters and the wine is absorbed. Stir in hot stock, 1 cup (250ml) at a time, stirring continuously and allowing the stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and the mixture is thick; this will take about 20-25 minutes. The rice should be creamy but still retain some bite.
3.

Meanwhile, heat a large non-stick frypan with remaining 2 tbs (40ml) olive oil. Season scallops all over with salt. Add scallops to the pan and sear for 30 seconds, turn and sear for 20-30 seconds until golden. Transfer to a plate, keep warm and set aside until ready to serve.
4.

Stir in the mascarpone, lemon zest and juice to the risotto and season to taste. Divide risotto among plates and top with scallops. Scatter with extra thyme sprigs to serve.