Scallop and Leek Risotto

recipe

• Step 1
  Defrost the scallops if necessary by putting them a ziplock bag submerged in room temperature water.
• Step 2
  While the scallops are defrosting, boil 1 cup of water per person in a pot and dissolve the vegetable stock. Keep warm.
• Step 3
  Remove the ends of the leeks*, keeping only the white parts. Chop finely. *Check out our tips for this step
• Step 4
  Place the leeks in a colander and rinse well to remove any dirt.
• Step 5
  Add the strained leeks to a dry pan (no oil) and cook on high heat for 2 minutes, stirring.
• Step 6
  Add a ladle of stock and cook for 2 more minutes.
• Step 7
  Add the rice and a ladle of stock. Stir frequently while allowing the rice to absorb the liquid. Continue one ladle of stock at a time.
• Step 8
  Continue until there's no more stock. After 18-20 minutes, the rice should be cooked.
• Step 9
  Add the parmesan cheese, 2/3 of butter (optional: add a touch of heavy cream), salt & pepper and mix well.
• Step 10
  Spoon the risotto onto plates.
• Step 11
  Using the same frying pan, add the rest of the butter and scallops. Cook for 2 minutes on high heat, stirring regularly.
• Step 12
  Serve the scallops with the risotto and enjoy!