Champagne and pumpkin risotto, with scallops and pistachio nuts
Ingredients: Yields 4 servings
From the grocery store:
1 ½ cups Arborio rice
1 cup dry Champagne
½ cup shelled roasted pistachios, finely chopped
From the fishmonger’s:
16 large sea scallops, washed and patted dry
From the cheesemarket:
½ cup heavy cream
½ cup freshly grated Parmesan cheese
From the fresh produce market:
2 cup finely chopped onion
4 cloves garlic, minced
4 tablespoons chopped fresh parsley
1 small pumpkin
From your larder:
4 ½ cups chicken broth
8 tablespoon unsalted butter
2 teaspoon lemon zest
- Chop the onion and set aside.
- Cut the pumpkin into cubes and peel them.
- Cook the pumpkin cubes in a pan of salted water until they are still slightly firm so that the keep their shape in your risotto.
- Melt 4 tbsp. butter in a frying pan. Add the chopped onion and cook it for a few minutes until it is soft.
- Add the rice and garlic and cook for a further 2 minutes, without coloring.
- Add the champagne and stir on a low heat until the liquid evaporates completely.
- Add the chicken broth – a little at a time – stirring continually.
- Midway through, add the drained pumpkin cubes.
- At the end of the cooking time, add the cream, parmesan and chopped parsley.
- While keeping an eye on your risotto, mix the crushed pistachios, the lemon zest and the cracked black pepper together on a plate.
- A couple of minutes before the end of the cooking time melt 2 tbsp. butter in a frying pan. Season the scallops with salt and pepper. Cooke them on one side for 2 minutes. Add the rest of the butter and cook the scallops on the other side for 1 minute more.
- Serve the risotto on a plate, topped with 4 scallops that have dredged in the crushed pistachio mixture.
Tip: You can also eat the pumpkin skin. We suggest that you remove for reasons of presentation.