Scallops and Pistachios Risotto for the lockdown – midsummer-milano

Scallops and Pistachios Risotto for the lockdown

When we spend a lot of time at home we have the opportunity to improve our cooking skills. Enjoy an excellent dinner prepared with care. Here a less known Italian recipes.

Trascorrendo molto tempo a casa, abbiamo l'opportunità di migliorare le nostre abilità in cucina e di godere un'eccellente cena preparata con cura. Ecco un' ottima e poco conosciuta ricetta italiana.

 

 

Scallops and pistachios risotto

 

INGREDIENTS FOR 4 PEOPLE:

 

300 g of vialone nano rice

1 shallot

8 shelled scallops

80 g of shelled pistachios

1 liter of fish broth

1 dl of dry white wine

butter

salt and pepper

 

Stew the chopped shallots in a saucepan with a knob of butter, add the rice and toast it for 3-4 minutes, stirring.

Deglaze with the wine, then pour a ladle of hot broth and cook the risotto by adding the rest of the broth, little by little.

Blanch the pistachios for 1 minute in boiling water, drain and rub them in a towel to remove the cuticles.

Chop them finely and add half to the risotto together with 4 scallops cut into small pieces.

Brown the scallops left over high heat with a knob of butter, 1 minute per side and salt them.

Divide the risotto on the plates, sprinkle it with the remaining pistachio powder, arrange a scallop on each one, pepper and serve.