Scallops Risotto

This recipe gains an extra toasted depth and richness from browned butter.

Photo: Getty Images

Serves 4

Ingredients:

• 50g butter 

• 2 cloves of garlic

• 220g risotto rice

• 120ml white wine

• 700ml chicken stock

• 50g of parmesan

• 12 scallops

• 1/2 lemon juiced

• Hambledon Vineyard Premiere Cuvée, to serve. Produced exclusively from its own estate on the South East facing chalk slopes in the historic village of Hambledon.

Instructions:

• Heat 1 tablespoon of butter in a deep frying pan, then sauté garlic for approximately one minute prior to incorporating rice. Coat in butter and toast until the rice becomes less translucent. Incorporate the white wine, stirring consistently, and allow it to simmer until predominantly absorbed.

• Add a ladle of chicken stock to the rice while continuously stirring. Mix until fully absorbed. Add an additional ladle and continue this process until the majority of the stock has been absorbed and the rice is cooked to an al dente texture. Season with salt and pepper, then incorporate the parmesan and half of the butter. Cover with a lid and allow to rest.

• In a skillet, heat your preferred oil. Pat the scallops dry with paper towels, season them with salt, and place them in the pan. Sear for one to two minutes per side until a golden brown hue is achieved. Transfer to a plate. Incorporate the remaining butter into the frying pan, stirring until it becomes foamy and browned. Transfer to a heat-resistant bowl.

• Reheat the risotto, then incorporate the lemon juice, additional parmesan, scallops, and finally, sprinkle with the brown butter. Serve promptly with a chilled, refreshing glass of Hambledon Vineyard’s Première Cuvée (optimal serving temperature: 10-12 °C).