When I was younger, I never really understood, why one would like Risotto. And then I tried to prepare one myself (my Lemon Risotto to be exact) and since then, I am one of the biggest Risotto fans. However I have to admit, I only like them, when they are creamy! This Lime & Scallop version really is great! What do you think of it?

Check out the recipe here:

Ingredients for 4
2 tablespoons of olive oil
1 small piece of butter, plus more to fry the scallops
1 onion, finely diced
400g risotto rice (Acquarello or Carnaroli or Riso Ticinese)
1 glass of prosecco (or alternatively white wine)
Approx. 1 liter of vegetable broth
2-3 limes (zest and juice – juice of 1/2 a lime for the scallops and keep a bit of zest for garnish before serving)
4-5 tablespoons of mascarpone
2 tablespoons of freshly grated parmesan cheese
12 fresh scallops (or more)
1 tablespoon butter
Salt and black pepper

Heat the oil and butter in a large saucepan, add the onion and fry lightly, then add the rice and sauté until translucent. Deglaze with the prosecco (just pour over the rice-onion mix) and let boil for a moment and then continuously add the vegetable broth. The real secret to a great risotto is to always stir and add enough of the broth. After approx. 15 minutes, season with the lime zest and juice, as well as pepper and salt. Last but not least, mix in the mascarpone and parmesan cheese and heat.

While the Risotto is cooking, heat a pan with butter. Once hot, fry the scallops for approx. 1 minute per side (they will be slightly glazed inside), add the juice of 1/2 a lime on top. Remove from heat, but leave in the pan. Decorate onto the Risotto before serving and sprinkle with the zest of a lime.