- 1/2 cup of Pigiato White Cooking Wine
- 3 tbsp Dolce Vita Pure Olive Oil
- 500g Mazza Arborio Risotto Rice
- 1 1/2 cup Italiana Formaggi Grated Parmesan
- 6 cups of Chicken stock
- Salt and Pepper
- 1/4 cup Butter
- 1 medium Onion (finely diced)
- 6 cloves of Garlic (minced)
- 4 Tbsp Freshly Chopped Parsley
- 1 Lemon (cut into two)
- 7-8 pcs of Fresh Scallop
Step 1: Heat up your Chicken stock.
Step 2: In another pan, add butter and Dolce Vita Pure Olive Oil to a large pan over medium heat.
Step 3: Add in the onions and cook it till it becomes tender then add the garlic.
Step 4: Pour in the Mazza Risotto Arborio Rice and toss it around the pan. Make sure each grain gets coated in oil.
Step 5: Put in the Pigiato White Cooking Wine and stir until the rice absorbs it.
Step 6: Add 1 ladle of the stock and stir the rice until it absorbs it. Repeat this until you've used almost all of the stock. It should take about 17-25 minutes
Step 7: When you add the last ladle of stock, add in the freshly chopped parsley and the Grated Parmesan. Let the rice absorb everything until it is creamy and thick.
Step 8: While your risotto is absorbing everything. Season your scallops with salt and pepper and pan fry them until it has a nice sear to it.
Step 9: Right before serving, squeeze some fresh lemon juice onto the risotto to elevate its flavour. You can also add extra parmesan if you wish. Finally, add your fresh scallops on top