Decadent Prosecco and scallop risotto with mint and peas recipe

Ingredients

• 160g Arborio rice
• 120g frozen peas
• 10 mint leaves
• 6 fresh scallops
• 1.5L fish stock
• 100g butter
• 50g white onion, chopped
• 2 tbsp extra virgin olive oil
• 3 tbsp Mionetto Prosecco DOC Treviso
• Salt and pepper, to taste

Instructions

1. Open the scallops, separate the coral from the flesh, then wash in iced water. Dry on a paper towel and put to one side.
2. Blanch the frozen peas in salted water for about 5 minutes, then refresh in ice cold water.
3. Place the peas in a food processor and add 2 tbsp fish stock, 1 tsp butter and 4 mint leaves. Mix well, then make a smooth purée by passing the mixture through a sieve. Add salt and pepper to taste, then set to one side until needed.
4. Place the chopped onion in a saucepan with 25g butter. Leave to cook until soft, then add the Arborio rice and cook for about 5 minutes on a low heat.
5. Next, add the Mionetto Prosecco, allow to evaporate, then add the hot fish stock to cover the rice. Leave to cook on a medium heat for about 15 minutes, adding more stock when needed and stirring consistently.
6. Place 2 tbsp oil in a frying pan. Once the pan is warm, add the scallops and cook on both sides until golden brown.
7. Take the risotto off the heat. Add the pea purée and the rest of the butter, and mix well.
8. Add salt and pepper to taste (and some additional fish stock, if needed). The risotto should be soft and creamy.
9. Portion the risotto onto two serving plates. Garnish with the scallops and scatter the mint leaves on top.

Recipe by

Aldo Zilli