Scallop risotto with roe butter, Parmesan and hispi cabbage

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Michel Roux Jr.
From Saturday Kitchen

Ingredients

  • 6 large scallops, roes intact
  • 100g/3½oz butter, softened
  • 1 large shallot, finely chopped
  • 85g/3oz Arborio rice
  • 125ml/4fl oz dry white wine
  • 200ml/7fl oz hot fish stock
  • 1 tbsp freshly grated Parmesan
  • 1 hispi cabbage, stalks removed, leaves separated
  • 1 tbsp olive oil
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