Risotto - Scallop and romanesco broccoli

Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with scallop and romanesco broccoli.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock.

Step 2

Boil the romanesco broccoli in the vegetable stock for ten minutes. When it starts getting soft, strain it and wash it with ice cold water.

Step 3

Use a food processor to make a cream with the romanesco brocoli. Keep some tips aside if you want to use them as decoration.

Step 4

Chop the onions until they are quite small, so they can melt while cooking.

Step 5

Put a couple of spoon of olive oil in a large pot, and when it is hot, ease down the shallot, and stir for a few minutes. When you see that the onion is becoming translucent, add the rice.

Step 6

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetable stock, stir for one minute and let the rice absorb the liquids.

Step 7

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. While the rice is getting ready, prepare the other ingredients. When you are more all less half way through, add the romanesco broccoli cream.

Step 8

Take a pan, put some butter in it and when is melted and quite hot, ease down the scallops and cook the until they are a little brown. Turn the scallops and cook for another five minutes. When the scallops are taking a crispy texture, they are ready.

Step 9

When the rice is soft and creamy, switch of the heat and add the scallops to the risotto and stir for a couple of minutes before to serve it. As final decoration you can add the romanesco broccoli tips we kept aside.