Creamy risotto with grapefruit and fried scallops

By FDOC

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Creamy risotto with grapefruit and fried scallops

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Ingredients

For the risotto:
50 grams of ham
2 shallots
30 grams of beef bone marrow
1 dl of white wine
200g Arborio rice (risotto special)
1 litre of stock
50 grams of butter
50 grams of duck fat
50 grams of parmesan
For the scallops:
30 of scallops
50 grams of duck fat
Salt, pepper, Espelette
1 dl whipped cream
2 Florida Grapefruits
1 sprig of tarragon

Details

servings 6
Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

For the risotto:

Remove the zest of half of one of the two grapefruit. Cut this zest into thin strips, then caramelise them gently in water with sugar brought to a simmer. Peel the grapefruits and cut out the segments. Break off a few sprigs of tarragon. In a small frying pan, fry the bone marrow and the ham, cut into small cubes, then add the chopped shallots. Melt without browning. Add the rice, coating it in the fat from the pan. Fry until it "crackles". Then pour in the white wine. Reduce until dry, then add the stock, covering the ingredients. Simmer on low heat, stirring constantly with a wooden spatula. Add more stock, gradually, as soon as it has reduced. Repeat this process until the rice is cooked "al dente".
Add the butter and Parmesan, stirring until everything is mixed well together.
Add the grapefruit segments, the zest and the tarragon.
At the last minute, mix in the whipped cream to the risotto to make it creamy.

For the scallops:
Season the scallops then fry them in a nonstick pan with a little duck fat.