Creamy Chorizo Risotto with Seared Scallops
Seared scallops served on a creamy risotto with a spicy chorizo sauce. A saucy French trick how to keep risotto creamy and flavourful by serving the sauce apart. Recipe also good topped with prawns or fish.
Ingredients
Chorizo Sauce
- 110 g (4oz) chorizo sausage medium or strong, according to taste
- 1 shallot finely chopped
- 1 litre (1.75pints/4 cups) chicken stock (or vegetable or fish, depending on accompaniment)
- 150 ml (5fl oz/¾ cup) light/single cream 15% reduced fat (or 30% full cream)
Risotto
- 1 leek or onion (medium), finely chopped
- 30 ml (2 tbsp) olive oil
- 250 g (9oz/1 ¼ cups) risotto rice (Arborio or Carnaroli)
- 45 ml (3 tbsp) Pastis (Anis liqueur) or white wine a good splash
- 25 g (1oz/2 tbsp) butter salted (or unsalted and add salt)
- 25 g (1oz/2 tbsp) parmesan freshly grated
To Serve
- 12 fresh scallops (defrosted if frozen - see NOTES)
- 2 pinches salt & pepper to your taste
- 1 tablespoon fresh parsley finely chopped (or other herbs or choice)
Instructions
Chorizo Sauce
- In a small saucepan, dry fry half of the chopped shallot with the chopped chorizo until the shallots are translucent, chorizo-coloured and there’s no fat left in the pan. Add about a quarter (250ml/9fl oz) of the stock, boil then leave to simmer until the sauce reduces by a half.
Creamy Risotto
- Heat the olive oil in a large pan and sauté the chopped leek (or onion) until translucent. Add the risotto rice and toss in the oil and leek until also translucent then add a good splash of Pastis/Ricard (or white wine/Vermouth).
- As soon as the alcohol is absorbed, add a large ladle at a time of the remaining hot stock. Stir until the stock is well absorbed by the rice. Repeat this for 15-20 minutes or until the rice is cooked.
- Add the butter, parmesan and seasoning. Add the cream to the chorizo sauce 5 minutes before the risotto is ready and continue to simmer. Blitz the sauce with a hand-blender if you like it smooth, otherwise keep the chorizo pieces in. Keep the sauce warm until ready to serve.
To Serve
- In a small frying pan, heat the butter just until it browns slightly and smells nutty. Sear the scallops (3 per person) until they are just cooked - about 2 minutes on each side, depending on their size. Serve on top of the risotto and add the chopped fresh parsley.
Notes
Serve the chorizo risotto in bowls (I like to push the risotto into large inox rings or cookie cutters to mould it into shape quickly), top with the scallops (or prawns) and drizzle around the chorizo sauce. Top with herb flowers or scatter over some toasted sesame seeds.
Choose either mild or strong chorizo, depending how spicy you like it.
Matching wines: Chardonnay or Chenin Blanc or Champagne.
NUTRITIONAL INFORMATION: 431 calories per portion; 19g protein; 36g lipids.
Frozen Scallops: if using frozen scallops, first defrost them in some milk and water. This is to keep their plump and firm qualities.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.