Scallop and leek risotto

recipe

• Step 1
  Defrost the scallops if necessary, by putting a ziplock bag in a pan of room temperature water while you prepare the recipe.
• Step 2
  Boil 25 cl of water per person and dissolve the vegetable stock.
• Step 3
  Remove the ends of the leeks, keeping only the white parts. Chop finely. Place in a colander, rinse well to remove any dirt.
• Step 4
  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 5
  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 6
  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 7
  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!