Hot & Smokey from Dry Hill Kitchen

scallop-risotto

This is what our friend Lesley Anne Rowley does with our scallops in her Cotswold kitchen……. its sublime.  Makes for a perfect Friday night supper with the one ewe love, try it?????

 

 

Here is the smoked scallop Risotto Recipe from Dryhill Kitchen

 

2/3 people

 

3 large handfuls of Carluccio’s carnaroli rice.

1 pack of ‘isle of ewe ‘smoked scallops,  roes removed  and sliced .

1 leek cut into thin rings

1 tablespoon of olive oil

1 cup frozen peas

1 pint of chicken stock [ preferably home made]

zest of 1/2 a lemon

1 tablespoon of lemon juice

1 tablespoon of flat leaf parsley chopped and a sprig for garnishing

1 sprig of fresh mint , finely chopped.

 

A Drizzle with chilli oil before serving [optional]

 

Fry the leeks in the olive oil until soft , add the rice stir and cook for 1 minute.

Add the heated stock gradually , 1 ladle at a time during the cooking over a medium heat allowing rice to absorb stock in between ladles.

Half way through  the cooking process add the rest of the ingredients, keep stirring , test the bite on the rice to cook to perfection , slightly al dente should take around 20 mins.

Experience Dryhill ,a stunning and unique place to stay in the cotswolds.

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