Risotto of Isle of Wight Asparagus, Scallops and Prawns, Old Winchester

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.

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