Risotto of Isle of Wight Asparagus, Scallops and Prawns, Old Winchester
Risotto of Isle of Wight Asparagus, Scallops and Prawns, Old Winchester
Ingredients:
500g risotto rice
1 litre veg stock
2 bunch asparagus
100 g Lyburn ‘Old Winchester’
1 bunch chopped chives
4 scallops , 4 king prawns
micro coriander & pea shoots
100ml whipped double cream
2 diced shallots
100 ml white wine
1 lemon
Method:
Soften the shallot in a little oil, add rice, sautée for a few mins. Then gradually add the stock, little by little , stirring all the time until all the stock is used & rice is just cooked .
Slice asparagus into coins, blanch for a minute, refresh in iced water , set aside.
Sauté scallops & prawns for a few mins into garlic butter until prawns are pink & scallops just cooked
To finish:
Add the rice, ladle of stock & double cream & simmer while stirring until the liquid reduces .
Take off heat, sprinkle over the cheese & knob of butter & allow to rest
To Plate :
Spoon risotto onto bowl, place scallops & prawns & garnish with micro coriander & lemon zest.
This recipe was created by Head Chef Damian Brown from The Chesil Rectory (Winchester), using the freshest of local Hampshire ingredients.
