Risotto with Scallops and Citrus

I will be happy to assist you with the recipe for risotto with scallops and citrus, a delicate and refined dish that blends the flavors of the sea with the freshness of citrus. This is a version with an Italian touch in the preparation of the risotto.

Ingredients

• 320 g of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
• 12 scallops
• 1 lemon (both zest and juice)
• 1 orange (both zest and juice)
• 1 shallot
• Fish stock as needed (quanto basta)
• Dry white wine as needed
• Extra virgin olive oil
• Butter
• Salt and pepper to taste (quanto basta)
• Chopped fresh parsley (optional)

Preparation

1. First, prepare the scallops. If they are fresh, clean them by removing the visceral sac and keeping only the white muscle and the coral. Rinse them and set them aside.
2. Finely grate the zest of the lemon and orange, taking care not to include the white pith as it is bitter.
3. Squeeze the juice of the lemon and orange and set it aside.
4. Finely chop the shallot and gently fry it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
5. Add the rice and toast it for about 1-2 minutes.
6. Deglaze with white wine and let the alcohol evaporate.
7. Start adding the hot fish stock, one ladle at a time, continuing to stir and allowing the rice to absorb the liquid before adding more.
8. Halfway through the rice cooking time, add the grated zest of lemon and orange. Adjust the seasoning with salt and pepper.
9. In a separate pan, heat a little butter and cook the scallops for about 1-2 minutes per side, until they are golden on the outside and still soft on the inside. Season them lightly with salt.
10. When the rice is almost al dente, take it off from the heat and stir in a knob of cold butter and, if you wish, some chopped parsley.
11. Add the previously squeezed lemon and orange juice and mix well.
12. Serve the risotto in plates, placing the scallops on top and, if desired, garnish with strips of citrus zest or a sprinkle of chopped fresh parsley.

Curiosity

Risotto with scallops and citrus is a dish that plays with the contrast of flavors and textures. The creamy rice and the sweetness of the scallops meet the tangy freshness of the citrus, creating a very pleasant balance of tastes. In Italy, the final stirring of risotto with butter and parmesan is standard, but in this case, the butter alone is enough to enhance the creaminess without overshadowing the flavor of the sea and citrus.