RISOTTO AGLI ASPARAGI CON CAPESANTE (SCALLOPS)
320g Carnaroli rice
1 lemon (juice and zest)
1 carrot/1 celery sick/1 onion for 500ml vegetable broth
1 bunch of green asparagus
8 fresh scallops
Start your vegetable stock 1 hour upfront.
Take out the coral (red part) of the scallops and cut the white part into small cubes. Season them with 1 tsp of lemon zest, 1 of lemon juice, salt, pepper and oilCheck the cooking time of your rice
Boil or steam the asparagus. Keep the water
Cut 4 tips and keep them apart. Mix the cooked asparagus, eventually add some of their water till you have a creamy sauce
For the risotto, toast your rice, and start adding one ladle of brith at the time
Half way (about 10' later) add the asparagus cream, salt and pepper (at your taste, try it)
Cook for 5-10 more minutes (depending on what rice you are using).
Turn heat off, add the asparagus tips, the butter and the Parmigiano and let it rest for 2-3'
Place the Risotto into the plates, add some more lemon zest and the marinated scallops in the center
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