Risotto with scallops

  • Difficulty


  • 300 g Riso Parboiled
  • 60 g Butter
  • 2 onions
  • 1 glass dry white wine
  • 12 scallops
  • 200 g spinach
  • 2 tbsp flour
  • 1 shallot
  • 1 l fish broth, prepared earlier
  • peanut oil, for frying
  • salt and pepper
Riso Parboiled


Clean the spinach, removing the bad leaves, wash them thoroughly several times in plenty of cold water, drain them and slice them in strips.Peel and rinse the shallot and the onions; chop the shallot finely and slice the onions into thin rings.Heat 20g of butter in a saucepan, add the shallot and fry until soft but not golden; add the rice, brown it for 1-2 minutes stirring with a wooden spoon, pour the white wine and let it evaporate over a high heat.Bit by bit add, the boiling broth and simmer over a medium heat for 15-18 minutes, mixing every now and then with a wooden spoon; 3 minutes before it is cooked add the strips of spinach.In the meanwhile open the scallops with a knife; remove the white part and the red, wash them and dry them tipping them in a clean tea towel, divide the scallop in two parts widthways.In a non-stick pan, heat the olive oil, add the scallops and brown for 1 minute until golden all over; season them with a pinch of salt and pepper.Cover the onion rings with flour and fry them in warm peanut oil, drain them on kitchen roll and season with a pinch of salt.Remove the risotto still soft and al dente, add the knobs of butter and fold it in.Add the scallops and arrange the rice in the serving dish, placing the fried onion rings in the middle. Serve warm.