Serves: 4 people
15 mins
25 mins
40 mins
Ingredients
12 Scallops
4 x Giorgio's Baby Burrata 30g
100g Cherry Tomatoes (simple oven roast)
Olive Oil
Lime zest, to garnish
Rocket Pesto:
30g rocket, leaves only
100g baby spinach
1 tablespoon walnuts, lightly toasted
60ml olive oil
peel of 2 lemons, pith removed
30g Grana Padano
Risotto:
900ml vegetable stock
290g risotto rice
50ml white wine
30g butter
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Instructions
Step 1
To make the rocket pesto, bring a large saucepan of water to the boil. Once boiling, blanch the rocket and spinach, then refresh in iced water. Pat dry using a tea towel (dish towel). Add to a blender along with the walnuts, olive oil, lemon peel and a pinch of salt, and blend until completely smooth. Transfer to a bowl, then add the Grana Padano and mix with a spatula. Set aside.
Step 2
To make the risotto, warm the stock in a saucepan over a medium heat. In another saucepan, add the rice and toast over a medium heat for 1 minute, then deglaze with wine. Add the stock a little at a time, stirring constantly, for around 15 minutes, until all the liquid has been absorbed and the rice is tender. Add the pesto and butter, stir through, and season with salt.
Step 3
Just before you are ready to serve, grill the scallops. Heat a grill pan on the stove, then sear the scallops for 3–5 minutes, turning them halfway through cooking. Season with salt, then plate immediately.
Step 4
TO SERVE Spoon the risotto onto four plates and top each with a burrata. Arrange the scallops and baked tomatoes around the risotto, then season the burrata with olive oil, salt and a little lime zest.
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Notes
Giorgio’s recipes
Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.
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