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Ingredients


1 lb of Carnaroli rice
1 cup of diced pancetta
8 each large u-10 scallops
2 each fresh shallots
1 quart of fish fume
sea salt and white ground pepper
1 cup[ of fine chopped Italian parsley
2 spoon of extra virgin olive oil

Pork belly (Italian pancetta) risotto with grill sea scallops.


Preparation

Clean and fine chop the fresh shallots,then let it sweat in the oil, until tender add the diced pancetta, and cook until the pancetta will be crispy, add the carnaroli rice and toast until gold color, add couple ladle of fish fume' and start cooking the rice by adding the liquid until al dente, in the meantime sear the large u 10 sea scallops on the grill, as soon the rice rich the nice texture and creaminess from his own starches release it during the cooking process, add the scallops cut in large slices and turn off the flame let the risotto rest for few second, add the spoons of extra virgin olive oil together with the fine chopped Italian parsley and serve.


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