Risotto with scallops and mustard with Chardonnay White Wine and White Truffle from Alba
Ingredients
- 1 onion
- 50 g butter
- 200 g risotto rice (Arborio or Vialone Nano)
- 10 cl dry white wine
- 70 cl hot chicken stock
- 50 g Parmesan
- 2 tbsp White Truffle Mustard with Chardonnay White Wine
- 12 scallops
Preparation
-
Peel and chop the onion. Melt 25g of butter in a deep pan and soften the onion for about 3 min on a low heat. Add the rice and cook for 5 min.
-
When the rice is translucent, pour in the white wine, stir and cook until absorbed by the rice.
-
Add the hot stock, one ladle at a time, allowing the rice to absorb the stock before adding any more.
-
Add the remaining butter, the Parmesan and the White Truffle Mustard with Chardonnay White Wine. Stir gently and keep the risotto warm.
-
Over a high heat, sear the scallops for 1 min on each side.
-
Serve the scallops on top of the risotto and season.