Scallop and leek risotto

Step 1

If needed, thaw the scallops. Boil 25 cl of water per person and dissolve the vegetable stock.

Step 2

Remove the ends of the leeks, keeping only the white parts. Chop finely. Place in a colander, rinse well to remove any dirt.

Step 3

Add the strained leeks to a dry frying pan (no oil) and cook on a high heat for 2 minutes, stirring. Add a ladle of stock and cook for 2 more minutes.

Step 4

Add the rice. Add a ladle of stock and leave it to absorb, adding another one afterwards. Continue until there's no more stock. After 18-20 minutes, the rice should be cooked.

Step 5

If after 20 minutes the rice isn't cooked, add a bit more water and continue to cook. When it's cooked, add the parmesan, 2/3 of butter (optional: add a bit of cream), salt, pepper and mix well.

Step 6

Spoon the risotto onto plates. Using the same frying pan, add the rest of the butter and scallops. Cook for 2 minutes on a high heat, stirring regularly. Add to the risotto and eat!