Risotto with scallops
Peel the parsnips, cut into thin slices and the other one into small cubes. Leave the parsnip slices a moment aside.Peel the onion and the garlic and chop it good.
Then stew the onion along with the parsnip cubes a dozen minutes in olive oil over a low heat in the Beka Tr-lux frying pan.
Add the peas
Then we add the thyme and add the rice. Stir it well until the grains are translucent.
Deglaze with the white wine and let it boil.
Gradually add vegetable stock. Two scoops of vegetable stock ratio per scoop rice. Season to taste with salt and pepper.
Cut the pancetta into thin strips and fry them crispy. Let them drain on some kitchen paper. Meanwhile you can dry the parsnip slices and fry them a few minutes at 160 ° c until they are golden brown and crisp. Lay them on a paper towel and sprinkle with salt.
Clean the forest mushrooms and fry them very briefly in butter.
Fry the scallops 1 minute on each side, season with salt and pepper.
When the rice is done, add the Parmesan cheese and a knob of butter.
Add the pancetta and mushrooms
- 2 Peace Onion
- 2 clove Garlic
- 3 Parsnip
- 150 gram Peas
- 150 gram Pancetta
- 400 gram Risotto rice
- 400 gram Mushrooms
- 30 gram Parmesan cheese
- 2.5 Deciliter White wine
- 24 Scallops
- Olive oil
- Vegetable broth