FRIJE

Instructions

• 1.   If necessary, defrost the scallops by placing them in a sealed bag and then placing this bag in room temperature water for the duration of the recipe preparation.
• 2.   Bring 25cl of water per person to a boil and dissolve the vegetable bouillon in it.
• 3.   Finely slice the white part of the leeks.
• 4.   In a large skillet, add the drained leeks (without any fat) and sauté over high heat for 2 minutes, stirring.
• 5.   Add the equivalent of one ladle of the bouillon and let it cook for another 2 minutes.
• 6.   Then add the rice and 1 ladle of bouillon. Let the bouillon evaporate, then add another ladle.
• 7.   Repeat until there is no more vegetable bouillon. After 18/20 minutes, the rice should be cooked.
• 8.   Once the cooking is done, add the parmesan, 2/3 of the butter, (optional: a bit of cream for those who like it), salt, pepper, and mix everything together.
• 9.   Plate the risotto.
• 10.   Reuse the skillet by adding the remaining butter and the scallops, sauté over high heat for 2 minutes, stirring regularly.
• 11.   Immediately add the scallops on top of the risotto.

Nutritional information *

Reference

• jow.fr/recipes/risotto-aux-saint-jacques-et-poireaux-82z57p6ge35f08611bbm