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French-Style Asparagus and Scallops Risotto

Name: French-Style Asparagus and Scallops Risotto
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 1/2 cups Carnaroli rice; 1/2 cup dry white wine; 4 cups fish stock; 1/2 cup heavy cream; 1/4 cup Dijon mustard; 1/2 lb asparagus; 1/2 lb bay scallops; 2 tbsp unsalted butter; 1 small leek; 1/2 tsp saffron threads

Rich and creamy risotto with French culinary techniques

50 minutes4 servings

Method

Warm stock in a pot and keep at simmer
Sauté leek in butter until soft
Toast rice in the pan for 1 minute
Deglaze with wine and cook until absorbed
Add stock gradually, stirring constantly
When rice is tender, stir in cream and mustard
Blanch asparagus and sear scallops separately
Combine elements and finish with saffron

Risotto Asparagus Scallops Saffron France recipes

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