Seafood Risotto with Pan-Fried Scallops and Crispy Pancetta
Ingredients
- 1.5 tbsp olive oil
- 20g knob of butter
- 3 bananas shallots or 1 medium onion
- 1 tsp garlic
- 300g arborio rice
- 220ml dry white wine
- 1L chicken stock
- 600g fresh mussels
- Handful frozen peas
- 8-12 medium scallops
- 100g pancetta or bacon lardons
- 30g Parmesan
- Salt and black pepper
- Handful fresh parsley
- 1 lemon
Preparation
Add 1tbsp olive oil and the butter to a large skillet and sweat the shallots or onion for 10 minutes. Stir in the garlic and cook through for a few more minutes, then turn the heat up two notches and add the rice.
Stir continuously for a few minutes to heat through. When the rice has come up to temperature, add the white wine, keep stirring, and let the strong simmer help release the starch.
When the wine has cooked away, turn the heat back down to medium. Add a ladle of stock, stir continuously, then add the next ladle of stock when the previous one has cooked away. Repeat.
Once the stock adding is underway, add the pancetta with the remaining olive oil to a separate pan and fry on a medium heat until the edges are crispy.
When you get to the last ladle of stock, approximately 15 minutes in, add the stock and Parmesan, stir in the mussels and frozen peas, cover, and bring up to heat for 5 minutes. Season to taste.
While the risotto finishes, remove the pancetta from the pan with a slotted spoon and set aside. Turn the pan up high and fry the scallops. Don’t crowd the pan and do two batches if necessary. Place the scallops in the pan clockwise and in order. Fry for one minute and turn over, starting with the first scallop. Cook the other side for one minute, remove, and set aside.
Plate up the risotto, top with the scallops, and sprinkle with the pancetta and parsley. Serve the lemon on the side.
Tips
The method is crucial for achieving a good risotto texture.
