Lemon risotto with seared scallops

Ingredients

For 1 serving

• Carnaroli rice65 g
• Scallops150 g
• Shallot20 g
• Fish stock400 ml
• Extra virgin olive oil10 g
• Lemon zest3 g
• Lemon juice10 ml
• Chives3 g
• Parmigiano Reggiano10 g
• White wine40 ml
• Saltto taste
• White pepperto taste

Contains: lactose, shellfish, fish, celery, sulphites,

Method

1. Heat the fish stock in a small pan and keep it hot over the lowest heat. Finely chop the shallot and the chives; wash the lemon and grate only the yellow part of the zest.
2. Heat half the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate.
3. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and adjust the salt.
4. Off the heat, stir in the grated Parmigiano Reggiano, the lemon juice and zest and leave it to rest, covered.
5. Meanwhile pat the scallops very dry with kitchen paper and salt them. Heat the remaining oil in a frying pan over high heat until very hot and sear them for 1 minute per side without moving them, until a golden crust forms; if they are damp they won't brown.
6. Serve the scallops on the risotto with the chives and a grind of white pepper.