The fact is, for as long as I can remember, I had this passionate love affair with food….by far my favourite has always been seafood! The wonderful thing about seafood is that there’s so many ways to create a wonderful dish. With the season changing, I am totally in my element!! I really hope you’ll give this a try, it is one of my favourites and scrum deli licious!!!
INGREDIENTS
Sea salt and pepper
1 bunch watercress, blanched in salted water for 1 minute, then rinsed
2 tablespoons mascarpone cheese
3.5 to 4 cups vegetable broth or chicken stock
2 tablespoons butter
2 tablespoons olive oil + more to serve
1 twig thyme
1 bay leaf
1 cup Arborio rice, or another risotto rice.
1/4 cup dry white wine
1 large shallot, chopped finely
1 celery branch, chopped finely
1 fennel bulb, chopped finely
1 tomato, blanched, peeled, seeded and diced
12 scallops with coral
12 prawns, deveined
1 tablespoon chervil, chopped
1 tablespoon parsley, chopped
1.5 oz Parmesan cheese, finely grated
METHOD
Place the watercress in the bowl of a food processor. Season with salt and pepper and add the mascarpone cheese. Purée finely; set aside
In a pot, heat the stock; keep warm on the side.
In a large pot, melt 1 tablespoon butter. Add 2 tablespoons olive oil. When warm, add the shallot, fennel, celery, thyme and cook for 2 minutes, stirring, until the shallot is soft but not brown.
Add the rice and coat for 1 minute.
Add the wine and let cook until it’s fully absorbed by the rice.
Add 1 cup stock, the tomato, bay leaf and cook on medium heat, stirring occasionally. Wait until the stock is absorbed to add more.
In the meantime, using a frying pan, melt 1 tablespoon butter. Saute the prawns and scallops for 1 minute on each side, until they are barely cooked; season with salt and pepper and keep warm on the side.
When the rice is almost fully cooked (it should be al dente), stir in the watercress and add the rest of the stock.
Stir in the cheese and chervil and parsley, add the prawns and scallops, season with salt and pepper, stir gently. Stop the heat and cover for 2 minutes.
Discard the thyme and bay leaf. Serve the risotto in deep bowls and drizzle with olive oil.
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This entry was posted on October 9, 2010 at 1:09 pm and is filed under Cooking, Family, Friends, Random, Recipe. You can follow any responses to this entry through the RSS 2.0 feed.
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SEAT OF MY SOUL 
October 9, 2010 at 1:16 pm
You always make me hungry T_T! haha~~XD<3
October 9, 2010 at 1:46 pm
Sorry babes….:) 🙂 🙂 🙂 Mwah xx
October 9, 2010 at 1:32 pm
Love scallopes with risotto. Haven’t done shrimp. Don’t know why … the two together sound totally self-indulgent and luxurious. Yum!
October 9, 2010 at 1:33 pm
scallops – that is – Phew!
Sounds like a good company dish with a nice green salad …
October 9, 2010 at 1:49 pm
It is such comfort food…love the idea of a nice green salad…yummy. Wanna come over for dinner? xoxoxox Hugs xxx
October 9, 2010 at 1:48 pm
This sounds just delicious…now I have two days cooking planned. 😉
October 9, 2010 at 2:52 pm
I went on a mission all over Johannesburg to find scallops yesterday. No luck, I ended up buying a frightfully expensive (R90 for 200g) pack of smoked salmon to go with our asparagus 😦
This looks luxurious 🙂
October 10, 2010 at 3:30 pm
Can’t believe you paid so much for smoked salmon…it is crazy!!! x
October 9, 2010 at 11:09 pm
I sometimes have a problem finding scallops when I want them. They are not always available. I love scallops! Prawns also. Who wouldn’t? Yummy. Thank you for a delicious risotto recipe with such great ingredients! I would love to taste this dish! Blessings to you, my friend!
October 10, 2010 at 3:34 pm
It is freely available here all of the time, we are so lucky but then this is Australia!! Hope you have a peaceful Sunday my friend xx
October 10, 2010 at 3:35 am
another fantastic treat…
October 10, 2010 at 3:36 pm
Yummy!! xx
October 11, 2010 at 4:00 am
Oh how gorgeous!! We were treated to sea-fresh prawns from Mozambique on Friday – stunning!
October 11, 2010 at 3:47 pm
Mozambique…hmmmm…my heart yearns xxxx