Tuesday, 23 June 2009

Prawn and Scallop Rosé Risotto

Good rosé wine is an wonderful wine for summer evenings. I’m not talking about the old rosés of twenty years ago, which came in strangely shaped bottles and bore an amazing resemblance to paint stripper, but rather the fresh, bright tasting ones you can get today. Many of these hail from France and Spain and can be a refreshing, light drink for a summer afternoon or evening. Choose a really good wine as you want to be able drink the remainder of the bottle with your dinner, and it does make a huge difference to the taste of the finished dish. (This recipe will serve two, but is easily doubled.)

1 tablespoon butter
1 finely chopped white onion
175 to 200 grams risotto rice
(Arborio, Vialone or Carnaroli rice are best)
1 (250 ml) glass of good rosé wine
half a litre of chicken stock (made from a couple cubes is fine)
the juice of a lemon
sprinkling of tarragon (fresh or dried)
salt and pepper
1 tablespoon olive oil (not Extra Virgin)
5 raw scallops per person
3 large raw prawns per person (de-veined)

Melt the butter in a deep saucepan and fry the onion until it is translucent. Add the risotto rice and toss in the buttery onions.

Add the glass of rosé and stir until it is absorbed. Gradually add the chicken stock, stirring after each addition until absorbed.

Just before the last addition of stock to the risotto, heat the olive oil in a frying pan. Toss in the scallops and cook for three to four minutes. Now add the raw prawns, and cook until they are pink and the scallops are cooked through.

Pour half the lemon juice in the risotto and stir so it absorbs. Pour the other half over the seafood, along with a sprinkling of tarragon and salt and pepper to taste.

Divide the risotto between two serving bowls or plates and top with the seafood.

Serve with a glass of cold, crisp rosé, and (I hope this isn’t too bossy) eat in the garden on a warm summer evening.

No comments:

Post a Comment

I love comments, so please let me know your thoughts. Thank you for visiting.