Creamy Chorizo Risotto with Seared Scallops
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Calories
431 kcal
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Course
Main Course
Creamy Chorizo Risotto with Seared Scallops
Description
This recipe starts by making a chorizo sauce where chorizo and shallots are dry-fried and simmered with stock until reduced, then finished with cream for richness. Separately, risotto rice is cooked slowly with leek or onion and olive oil, deglazed with pastis or wine, then gradually simmered with warm stock until creamy and tender. Butter, parmesan, and seasoning are stirred in at the end to smooth the texture. Scallops are seared until just cooked and served atop the molded risotto. The chorizo sauce can be blended smooth or left chunky depending on preference, adding a deeply flavored, spicy note to the dish.
The risotto’s creamy, slightly tangy base combines well with the spicy chorizo sauce and the naturally sweet scallops, creating a complex flavor profile. This dish is suitable for a refined dinner and pairs nicely with white wines like Chardonnay or Chenin Blanc.
Ensure scallops are fresh or properly defrosted in a milk-water mixture to keep them tender and plump. Risotto is best shaped using rings or cutters for elegant presentation. This recipe yields about 431 calories per serving with a good balance of protein and fats.
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) single cream 15% reduced fat (or 30% full cream, light
Risotto
- 1 leek medium), finely chopped, or onion
- 30 ml (2 tbsp) olive oil
- 250 g (9oz/1 ¼ cups) risotto rice (Arborio or Carnaroli)
- 45 ml (3 tbsp) pastis a good splash, or white wine, anis liqueur
- 25 g (1oz/2 tbsp) butter salted (or unsalted and add salt)
- 25 g (1oz/2 tbsp) parmesan freshly grated
To Serve
- 12 scallop defrosted if frozen - see NOTES, fresh
- 2 pinches salt to your taste
- 2 pinches black pepper to your taste
- 1 tablespoon parsley finely chopped (or other herbs or choice, fresh
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
- Choose chorizo strength based on your spice preference: mild or strong.
- Defrost frozen scallops in milk and water to maintain firmness and plumpness before cooking.
- Use digital kitchen scales for accurate ingredient measurements where possible.
- For plating, mold the risotto using inox rings or cookie cutters for a neat presentation.
- Pairs well with Chardonnay, Chenin Blanc, or Champagne wines.
User Reviews
Overall Rating
5
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