Name: Truffled Leek Risotto with Seared Scallops
Yield: Serves 8 as a starter
Ingredients: 2 teaspoons sea salt; 100 g(3 ½ oz) finely grated parmesan; 2 tablespoons truffle-infused oil; 2 teaspoons mixed fresh herbs (thyme, oregano, rosemary), chopped; 500 g(1 lb) risotto rice; 3–4 spring onions, finely sliced and rinsed; 2 limes for garnish; salt and pepper; 2 lemongrass stems or 1 teaspoon finely grated lemon zest; about 1500 ml(2 ½ pints) simmering vegetable stock; 1 medium leek or white onion; 100 ml(3 ½ fl oz) extra virgin olive oil; 8 large or 24–32 small scallops, cleaned; 2 tablespoons olive oil

Preparation info

Serves
8
as a starter

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

There are some who say that a proper risotto shouldn’t have parmesan added when it’s served with fish. I disagree, as the parmesan adds a richness that compliments many fish, but especially scallops, and it gives an ‘fedge’ to the rice, almost in the same way that lemon zest does, but in a more subtle way. However, you might want to serve it in a separate dish and let your guests decide.

Ingredients

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Ingredients

Method

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