Originating in Italy, risotto can often be found on menus in Spain and Latin America. This seafood version omits the traditional use of garlic and wine, allowing the flavour of the seafood to shine through.
- 1.5 litres (6 cups) fish stock
- 60 g butter
- 500 g arborio rice
- 1 kg green prawns, peeled, vein removed and chopped
- 2 tbsp extra-virgin olive oil
- 24 large scallops
- 1 bunch chives, chopped
- 180 g Greek yoghurt, or cream or mascarpone cheese, if preferred
- 2 lemons, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Use only the freshest scallops and best quality prawns for this dish. For a more intense stock, simmer some prawn shells in the fish stock for 15 minutes.
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.
Place a large frying pan over a medium-high heat. Add the butter and rice, and cook for 1–2 minutes until the rice becomes translucent. Add the stock, one ladle at time, and cook, stirring, until the liquid had evaporated before adding more stock. Continue to cook for 20–25 minutes until the rice is tender. Add the prawns into the rice with the last ladle of stock, stir for 5 seconds, cover with a lid and remove from the heat. Allow to rest for 10 minutes.
Place a large frying pan over high heat. Season the scallops with salt and pepper. Add the oil to the frying pan and sear the scallops for 1–1½ minutes each side or until just cooked through.
Stir the chives, yoghurt and lemon juice through the risotto and season to taste. Divide between bowls and top with scallops.
Photography by Alan Benson