Campari and pink grapefruit Risotto with scallops, butter and lime

preparation time
20 MIN
cooking time
20 MIN
for this recipe we recommend
Carnaroli in purezza

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

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.