Scallop and Prawn Risotto with Chorizo
Scallop and Prawn Risotto with Chorizo

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, scallop and prawn risotto with chorizo. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Scallop and Prawn Risotto with Chorizo is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Scallop and Prawn Risotto with Chorizo is something which I’ve loved my entire life.

This sumptuous seafood risotto with scallops and prawns from Richard du Pille of Duchy of Cornwall Nursery Cafe is the perfect summer supper. Melt the butter in a heavy-based pan, add the onion and garlic, and sweat until translucent in colour. Add the risotto rice, stir for a few minutes, and then add a.

To get started with this particular recipe, we have to prepare a few components. You can cook scallop and prawn risotto with chorizo using 14 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Scallop and Prawn Risotto with Chorizo:
  1. Get 150 grams fresh scallops
  2. Take 175 grams king prawns
  3. Prepare 100 grams chorizo cubed
  4. Make ready 125 grams frozen peas
  5. Make ready 1 stick celery finely chopped
  6. Make ready 1 small red onion finely chopped
  7. Take 25 grams butter
  8. Take 150 grams risotto rice
  9. Get 400 ml veg stock
  10. Make ready 1 medium bunch of fresh basil chopped
  11. Take 100 ml white wine
  12. Take 1 lemon
  13. Make ready 1 pinch salt and pepper for seasoning
  14. Prepare 1 dash olive oil

The Best Scallops With Chorizo Recipes on Yummly Easy Scallops & Chorizo Paella, Scallop And Chorizo Salad, Seared Scallop And Chorizo Appetisers. Risotto is sometimes conceived a difficult thing to make: a dish which you must observe anxiously and resolutely throughout the course of its cooking, to which you must add precise quantities of liquids, and for which timing is crucial. Set you pressure cooker on 'simmer'.

Instructions to make Scallop and Prawn Risotto with Chorizo:
  1. You will need 3 pans. A large wide pan for the Risotto. A pan for your stock and a frying pan for the Scallops and Chorizo.
  2. Melt butter in risotto pan with a little olive oil and a dash of water over a low heat.
  3. Add onion and celery and cook over low heat until soft.
  4. Add rice to pan and stir gently for a minute. Then add wine.
  5. When rice has soaked the wine turn up heat to medium and start adding stock a ladle at a time. Add more when rice has soaked in stock. Repeat this until you have used two thirds of stock.
  6. When you have one third stock left add a little olive oil to frying pan and add Scallops. Cook over a medium heat until brown both sides.
  7. While Scallops are cooking add Prawns and Peas to risotto. Keep adding stock. If you run out you can use boiling water.
  8. When Scallops are ready remove from pan and set aside and add Chorizo. Cook for about three minutes turning occasionally.
  9. When Chorizo is ready add to risotto with Scallops.
  10. When risotto has an oozy texture remove from heat stir in basil and add zest of lemon and squeeze in juice of half the lemon.
  11. Season to taste and pour over a dash of olive oil. Give it a stir and cover for a couple of minutes.
  12. Serve with a glass or two of leftover wine. Enjoy.

Add a splash of olive oil to coat the bottom of the cooker. Use only the freshest scallops and best quality prawns for this dish. The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast. Bring the stock to a gentle simmer over low heat. These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion.

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