Abenheim Klausenberg Riesling alte Reben trocken -Lagenwein-

Ingredients

• 160 gRisotto rice (e.g., Carnaroli)
• 4 piecesScallops
• 1 pieceShallot
• 1 pieceOrganic lemon (zest and juice)
• 600 mlVegetable stock
• 80 mlDry white wine
• 30 gCold butter
• 40 gParmesan (freshly grated)
• 2 tbspOlive oil
• 0,5 bunchChives (finely chopped)
• 0,5 bunchFlat-leaf parsley (chopped)
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Heat the vegetable stock in a saucepan and keep it warm over low heat.
2. 2Finely dice the shallot and sauté in a pot with 1 tbsp of olive oil until translucent.
3. 3Add the risotto rice and sauté while stirring until the grains are slightly glossy.
4. 4Deglaze with the white wine and let it reduce almost completely while stirring.
5. 5Gradually add the warm stock one ladle at a time. Stir constantly and only add the next portion once the liquid has been absorbed.
6. 6After about 15 minutes, stir in the finely grated lemon zest and half of the lemon juice.
7. 7In the meantime, pat the scallops dry, lightly salt them, and sear in a pan with the remaining olive oil for about 1-2 minutes on each side until golden brown.
8. 8Once the rice is al dente and creamy, remove the pot from the heat. Gently fold in the butter, Parmesan, and fresh herbs.
9. 9Season the risotto to taste with salt, pepper, and the remaining lemon juice.
10. 10Plate the risotto immediately and place the seared scallops on top.