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difficulty |
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preparation time 20 MIN |
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cooking time 20 MIN |
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for this recipe we recommend Carnaroli in purezza 
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ingredients for 4 persons
| 360 g Grandi Riso pure Carnaroli rice |
| 2 pink grapefruit |
| 1 shallot |
| 4 dessert spoons extra virgin olive oil |
| 800 ml approx. fi sh stock or vegetable stock |
| 180 ml dCampari |
| 16-20 small scallops, frozen or fresh |
| salt and pepper |
preparation
1 Finely chop the shallot. Remove the scallops from the shells, wash them dry them well in kitchen towel. Squeeze one grapefruit, peel the second to the flesh removing the pith, remove the segments and keep them to one side, Bring the stock to the boil.
2 In a low and wide pan sauté the shallot in the oil, when softened add the rice, toast for 2 or 3 minutes, add salt, reduce with 2/3 of the Campari, allowing it to evaporate off and add a spoon of stock. Continue cooking by adding stock and grapefruit juice alternately and, at halfway through cooking, add the peeled segments.
3 2 or 3 minutes before finishing cooking add the remaining Campari, melt 25 g of butter and add the scallops until golden, approx. 1 minute per side; season with salt and pepper. Remove the still swelling rice from the flame and add the juice of 1 lime, the remaining butter and Parmigiano Reggiano. Mix vigorously to blend and serve it by garnishing each serving with 4 or 5 scallops with their cooking juices, a sprinkling of lime zest, and black pepper.
