Prawn, Scallop, Cheesy Risotto
Contributed by Simon CotterIngredients
- 40g butter
- 40ml olive oil
- 2 spanish onions diced fine.
- 2 garlic cloves crushed
- 2 yellow capsicums, chopped, salted, black pepper to taste.
- 1.1kg Risotto (aborio) rice
- 180ml dry white wine
- 3 litres boiling chicken stock
- 2 small fennel bulbs..sliced fine
- 1/3 cup sage leaves..washed trimmed and shredded
- 375g blue cheese..crumbled
- 1 cup mascarpone cheese
- some fried sage leave for garnish.
- 250g gently cooked scallops,..no more than 2 min per side.
- 1/2 kg King prawns (cooked)
Preparation
Heat the butter and oil in a saucepan and saute onions, garlic and capsicum until translucent. Season to taste.Add rice and cook. Stir for 2 minutes.
Add wine and cook...stir until absorbed.
Add stock, a cup ata time until it is absorbed and rice is tender. approx 30min..do not leave!!! keep stirring....
Stir in peeled, cooked king prawns and scallops, fennel and sage... heat for 2-3 minutes... until fennel is tender
Fold in the blue cheese and 1/2 the Mascarpone cheese and season again..with a bit of freshly ground black pepper.
Serve with the remaining mascarpone cheese and fried sage leaves.
Serves 10.