Prosecco Risotto with Scallops and Coffee Dust

Name: Prosecco Risotto with Scallops and Coffee Dust
Yield: Serves 4 servings
Ingredients: 1 2/3 cups Carnaroli rice (about 320 grams); 12 sea scallops; 1 shallot; 8 1/2 cups vegetable broth (about 2 liters); 1 2/3 cups Prosecco (about 400 ml); 4 tablespoons extra virgin olive oil; Salt, to taste; 1 tablespoon unsalted butter; 5 tablespoons grated Parmesan cheese (or Grana Padano); Ground coffee, to taste (for dusting)

Gianfry Chef @cook_17467326

This unique risotto has a distinct and pleasant flavor. I created it for a New Year's Eve dinner.

Gianfry Chef @cook_17467326

This unique risotto has a distinct and pleasant flavor. I created it for a New Year's Eve dinner.

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Ingredients

Serves 4 servings

1 2/3 cupsCarnaroli rice (about 320 grams)
12sea scallops
1shallot
8 1/2 cupsvegetable broth (about 2 liters)
1 2/3 cupsProsecco (about 400 ml)
4 tablespoonsextra virgin olive oil
Salt, to taste
1 tablespoonunsalted butter
5 tablespoonsgrated Parmesan cheese (or Grana Padano)
Ground coffee, to taste (for dusting)

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Steps

1

Remove the coral (the red part) from the scallops. Heat a skillet over high heat. When hot, add the scallops and sear for 2 minutes on each side. Transfer to a plate, cover with foil, and set aside.
2

Heat a skillet over medium heat and add the rice to toast it. In another pan, heat the olive oil and add the finely chopped shallot. Sauté briefly, then add the toasted rice and 3/4 cup Prosecco (about 200 ml). Let it evaporate, then gradually add the vegetable broth, stirring often.
3

After 10 minutes, add the remaining Prosecco and continue cooking the rice until tender and creamy (the risotto should be soft, not too dry). Stir in the cold butter and grated cheese to finish. Cover and let rest for a couple of minutes.
4

Spoon the risotto onto plates and place three scallops in the center of each. Sprinkle a small line of ground coffee on one side of the plate (use sparingly).