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Prep 40 hours
Total 40 hours
Serves
US | Metric
Ingredients
  • 400 g Risotto Rice
  • 300 g Scallops
  • 450 g Asparagus Tips cut 2” in length
  • 1½ lt Chicken Stock (or fish stock)
  • Olive oil
  • 4 tbsps Butter
  • 6 Garlic cloves crushed
  • 2 Echelon Shallots minced
  • 1 Leek chopped very fine
  • 200 ml Vermouth or dry white wine
  • 2 tbsps Cream of choice (I used oat cream)
  • 50 g Parmesan finely grated
  • Small handful parsley finely chopped
  • Sea Salt
  • Freshly ground black pepper
  • Chilli flakes to taste
  • GARNISH - Garlic chives or regular chives
PARMESAN BASKETS
  • 4 Small handfuls of parmesan finely grated
Scallop and Asparagus Risotto in Parmesan Baskets Scallop and Asparagus Risotto in Parmesan Baskets
Scallop and Asparagus Risotto in Parmesan Baskets

Decadent... velvety... just so lush... this one ticks all the boxes for the perfect special meal... how cool are these parmesan baskets right?  Believe me... they are ridiculously easy to make and just look so impressive!


Garlic, shallots and leeks are sautéed until soft then risotto rice and a splash of vermouth (or white wine) to reduce... I gradually added the chicken stock and while the rice was cooking and quickly sautéed scallops in butter.  Blanched asparagus tips are then mixed in with the scallops at the last minute along with a little oat cream, a handful of parsley, grated parmesan and some garlic chives from my garden.  Finished with sea salt, freshly ground black pepper, a twist of chilli flakes and a drizzle of good quality extra virgin olive oil. 


METHOD

  1. Blanch the cut asparagus for 1 minute in boiling water, scoop out with a slotted spoon and set aside to drain on kitchen towels
  2. Heat a little oil and half the butter in a saucepan on medium high heat, add the shallots, leeks and garlic and cook for about 5 minutes stirring often until soft
  3. Add the rice and stir well until it is all coated with the oils
  4. Heat the stock in the microwave or in another saucepan until boiling, put into a measuring jug ready to pour when needed
  5. Add the vermouth or wine and let it evaporate for a few minutes then reduce the heat to a simmer and start adding the hot stock slowly
  6. Gradually add the stock 1 cup at a time until risotto is cooked.  You may not need all the stock so do not add too much too quickly
  7. Each time you add some stock wait until all the liquid has absorbed before you add more
  8. While you waiting for the rice to cook fry the scallops in the remaining butter for 2–3 minutes on each side, or until just cooked through
  9. Stir in the asparagus tips and and the remaining stock and cook for a few more minutes, the rice should be cooked but still have a bit to it
  10. Stir in the cream, parsley and scallops, cover and leave for a minute or two to settle
  11. Finally add the parmesan, taste and season generously
  12. Mix well and serve immediately piping hot in the parmesan baskets
  13. Garnish with garlic chives and chilli flakes if desired


METHOD FOR PARMESAN BASKETS

  1. Pre-heat the oven to 180°C
  2. Line an oven tray with baking paper and gently spread the parmesan out to make  4 circles making sure to leave space between each one
  3. I like to leave the ends of the circles thinner than the rest to give a prettier edge to the baskets
  4. Bake in the oven until golden brown, about 5 minutes but keep a good watch on them to avoid them burning
  5. Remove the tray from the oven and working quickly (before they harden) using a spatula lift each circle and place over a small turned over bowl or container, press down slightly (using a kitchen towel so you don’t burn yourself) to get desired shape
  6. Let the wafers cool before removing and store in an airtight container until ready to use
Scallop and Asparagus Risotto in Parmesan Baskets Scallop and Asparagus Risotto in Parmesan Baskets
Scallop and Asparagus Risotto in Parmesan Baskets

Decadent... velvety... just so lush... this one ticks all the boxes for the perfect special meal... how cool are these parmesan baskets right?  Believe me... they are ridiculously easy to make and just look so impressive!


Garlic, shallots and leeks are sautéed until soft then risotto rice and a splash of vermouth (or white wine) to reduce... I gradually added the chicken stock and while the rice was cooking and quickly sautéed scallops in butter.  Blanched asparagus tips are then mixed in with the scallops at the last minute along with a little oat cream, a handful of parsley, grated parmesan and some garlic chives from my garden.  Finished with sea salt, freshly ground black pepper, a twist of chilli flakes and a drizzle of good quality extra virgin olive oil. 

favorite
print
like
Prep 40 hours
Total 40 hours
Serves
US | Metric
Ingredients
  • 400 g Risotto Rice
  • 300 g Scallops
  • 450 g Asparagus Tips cut 2” in length
  • 1½ lt Chicken Stock (or fish stock)
  • Olive oil
  • 4 tbsps Butter
  • 6 Garlic cloves crushed
  • 2 Echelon Shallots minced
  • 1 Leek chopped very fine
  • 200 ml Vermouth or dry white wine
  • 2 tbsps Cream of choice (I used oat cream)
  • 50 g Parmesan finely grated
  • Small handful parsley finely chopped
  • Sea Salt
  • Freshly ground black pepper
  • Chilli flakes to taste
  • GARNISH - Garlic chives or regular chives
PARMESAN BASKETS
  • 4 Small handfuls of parmesan finely grated

METHOD

  1. Blanch the cut asparagus for 1 minute in boiling water, scoop out with a slotted spoon and set aside to drain on kitchen towels
  2. Heat a little oil and half the butter in a saucepan on medium high heat, add the shallots, leeks and garlic and cook for about 5 minutes stirring often until soft
  3. Add the rice and stir well until it is all coated with the oils
  4. Heat the stock in the microwave or in another saucepan until boiling, put into a measuring jug ready to pour when needed
  5. Add the vermouth or wine and let it evaporate for a few minutes then reduce the heat to a simmer and start adding the hot stock slowly
  6. Gradually add the stock 1 cup at a time until risotto is cooked.  You may not need all the stock so do not add too much too quickly
  7. Each time you add some stock wait until all the liquid has absorbed before you add more
  8. While you waiting for the rice to cook fry the scallops in the remaining butter for 2–3 minutes on each side, or until just cooked through
  9. Stir in the asparagus tips and and the remaining stock and cook for a few more minutes, the rice should be cooked but still have a bit to it
  10. Stir in the cream, parsley and scallops, cover and leave for a minute or two to settle
  11. Finally add the parmesan, taste and season generously
  12. Mix well and serve immediately piping hot in the parmesan baskets
  13. Garnish with garlic chives and chilli flakes if desired


METHOD FOR PARMESAN BASKETS

  1. Pre-heat the oven to 180°C
  2. Line an oven tray with baking paper and gently spread the parmesan out to make  4 circles making sure to leave space between each one
  3. I like to leave the ends of the circles thinner than the rest to give a prettier edge to the baskets
  4. Bake in the oven until golden brown, about 5 minutes but keep a good watch on them to avoid them burning
  5. Remove the tray from the oven and working quickly (before they harden) using a spatula lift each circle and place over a small turned over bowl or container, press down slightly (using a kitchen towel so you don’t burn yourself) to get desired shape
  6. Let the wafers cool before removing and store in an airtight container until ready to use