• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Description

This is a simple yet delicious risotto that accentuates the wonderful flavour and aroma of Parmigiano-Reggiano.

Recipe Ingredient

  • 100g Parmigiano-Reggiano
  • 160g rice (Arborio or Carnaroli)
  • 60g (11 quarter) onion, finely chopped
  • 400ml vegetable stock
  • 60ml white wine
  • 40ml cooking cream
  • 20g butter (unsalted)
  • parsley for garnish
  • salt to taste
  • 6 pieces of scallops, shelled


  1. Head up the stock.
  2. Melt butter in a pot and add in onions. Saute until it becomes transparent.
  3. Stir in the rice and saute for about a minute. Stir continuously to not let it brown.
  4. Pour in the white wine and keep stirring.
  5. When the wine evaporates, add a ladle of hot stick whilst stirring continuously. Be careful not to let it scorch.
  6. As soon as the liquid is fully absorbed, add in another ladle of stock and keep stirring. Repeat this process for 15-20 mins.
  7. When the rice becomes tender, add in the cooking cream and mix well. Turn off the heat.
  8. Grate the Parmigiano-Reggiano into the rice and mix well. Season with salt to taste.
  9. Pan fry scallops till golden browned.
  10. Serve the risotto on a plate, topped with scallops. May add in more butter for taste. Garnish with some chopped parsley. Enjoy while hot!

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