Risotto with Scallops

Ingredients

• 1 handful young pine needles
• 60 g Butter
• 1 onion
• 2 tbsp olive oil
• 350 g risotto rice
• 125 ml dry white wine
• 1 l vegetable stock
• 50 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• 4 scallops (pre‑cleaned)
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 4 Sage leaves
• 4 slices Parma ham
• 2 tbsp butter

Instructions

1. 1.

   Rinse the pine needles and pat dry. Melt 40 g of butter and blend with the pine needles to make a paste.

2. 2.

   Peel and finely dice the onion. Add olive oil and remaining butter to a hot pot, sauté onions until translucent. Stir in risotto rice and cook briefly. Deglaze with white wine, let evaporate, then add hot stock so that grains are covered. Stir occasionally, adding more stock as needed until rice is cooked after 15‑20 minutes but still al dente. Fold in pine‑butter mixture and parmesan. Season with salt and pepper.

3. 3.

   Wash scallops and pat dry. Salt, pepper, drizzle lemon juice. Place a sage leaf on each scallop, wrap with a slice of Parma ham, and sear in hot butter for about 2 minutes per side.

4. 4.

   Plate scallops atop the risotto and garnish with fresh herbs if desired.