Risotto and scallops with chorizo

Name: Risotto and scallops with chorizo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 4 TABLESPOONS Olive oil; 250 g Risotto rice; 7-10 Tbsp Pepper; 1 Bay leaf; 250 ml dry white wine; 500 ml Vegetable broth; 60 g Parmesan cheese; 12 scallops, ready to cook; 125 g Chorizo sausage; 1/2 bunch Parsley; 2 TABLESPOONS Butter; 7-10 Tbsp Salt

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
4 TABLESPOONS Olive oil
250 g Risotto rice
7-10 Tbsp Pepper
1 Bay leaf
250 ml dry white wine
500 ml Vegetable broth
60 g Parmesan cheese
12 scallops, ready to cook
125 g Chorizo sausage
1/2 bunch Parsley
2 TABLESPOONS Butter
7-10 Tbsp Salt

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Heat 2 tablespoons of oil in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with pepper and add bay leaf. Gradually add wine and stock, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes
2
In the meantime grate the Parmesan finely. Wash the scallops and dab dry. Peel the skin from the chorizo and dice the sausage finely. Heat 2 tablespoons of oil in a frying pan, add the chorizo and mussels and fry for 2-3 minutes, turning. Wash parsley, shake dry and chop finely
3
Stir butter and parmesan into the risotto. Season the risotto with salt and pepper. Arrange risotto and mussels with the chorizo and frying oil on plates. Serve sprinkled with parsley