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  • 2012/09/12
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Risotto with Scallops and Scampi

レシピ
材料・調味料 (4 人分)
1.1litresvegetable/chicken
stock
olive
oil
aknobof
butter
1
onion
2clovesof
garlic
1/2headof
celery
400grisotto
rice
2wineglassesof
wine
70g
butter
115gParmesan
Scallops
scampi
tail
作り方
1
Heat the stock. Put olive oil and butter in pan, add onion, garlic and celery, cook it without coloring. When vegetables are softened, add rice and turn up the heat.
2
Keep stirring the rice until translucent. Add in wine.
3
Once the wine has evaporated, add in a ladle of hot stock. Turn down the heat, keep ladling stock onto the rice once it has been absorbed. Keep stirring. Taste rice to check if its cooked and it's taste. It should e soft with a slight bite. If you run out of stock before the rice is cooked, add boiling water.
4
Remove from heat and add butter and Parmesan. Stir well and place a lid on and let it sit for 2 minutes.
5
Meanwhile, pan fry scallops and scampi tail in butter.
ポイント

Be patient and don't rush it. Also pay attention, If the stock is absorbed, add another ladle or it will stick to the pan.

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