Risotto classico with scallops and chorizo

Name: Risotto classico with scallops and chorizo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 scallops ready to cook (à approx. 30 g; fresh or frozen); 1 Onion; 1 Garlic clove; 3 TSP Vegetable broth (instant); 4 TABLESPOONS Olive oil; 250 g Carnaroli risotto rice; 150 ml dry white wine; 2 Bay leaves; 50 g Parmesan (piece); 130 g Chorizo (Spanish pepper sausage); 1⁄2 Federation flat leaf parsley; 2 TABLESPOONS Butter; 7-10 Tbsp salt, pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

12 scallops ready to cook (à approx. 30 g; fresh or frozen)
1 Onion
1 Garlic clove
3 TSP Vegetable broth (instant)
4 TABLESPOONS Olive oil
250 g Carnaroli risotto rice
150 ml dry white wine
2 Bay leaves
50 g Parmesan (piece)
130 g Chorizo (Spanish pepper sausage)
1⁄2 Federation flat leaf parsley
2 TABLESPOONS Butter
7-10 Tbsp salt, pepper

Directions

1
Defrost the scallops if necessary. For the risotto, peel onion and garlic and dice finely. Bring 800 ml water to the boil. Dissolve stock in it. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it until transparent.
2
Add the rice and brown. Add wine and gradually pour in broth. Add bay leaf. Simmer rice open at low heat for 18-20 minutes.
3
Finely grate the parmesan. Peel the skin from the chorizo and dice the sausage finely. Rinse scallops and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the chorizo for about 2 minutes. Add the scallops and fry for 2-3 minutes, turning them over.
4
Wash the parsley, shake dry and cut the leaves finely.
5
Stir butter and parmesan into the risotto. Season to taste with salt and pepper. Serve the risotto with mussels, chorizo and the chorizo frying oil. Sprinkle with parsley.