I cook risotto every week. Sometimes it’s hearty and rustic; other times I turn it into an elegant, dressed-up meal. Whatever the mood, risotto flows naturally—like a well-rehearsed play.
It’s a good thing.
Right now risotto is especially convenient. First, I’m deeply absorbed in revisions for my cookbook. Second, when I draw, build with Legos, or read with Lulu, I prefer simpler dishes. Third, I’m cooking in a small temporary kitchen while our new, larger kitchen is being completely remodeled. I can’t wait to see the final result: a new kitchen where I’ll be able to cook even more. There’s still plenty of work and several weeks ahead, but the project promises a beautiful, serene space.
I have hope.
I made this risotto once when we were on Belle-Île en Mer. I had bought exceptional langoustines and coquilles St Jacques—scallops with the coral attached, that lovely deep-orange piece—that were so beautiful I wanted them to stand out atop a bed of warm, pearl-like rice.
Risotto did just that.
Below is the recipe. I won’t linger—I’m fighting a bad cold and need to rest. Still, risotto is the kind of comfort food that soothes an aching body and lifts the spirits.
La recette en français suivra…merci de votre patience.
Ingredients
- Sea salt and freshly ground black pepper
- 1 bunch watercress, blanched in salted water for 1 minute and rinsed
- 2 tablespoons mascarpone cheese
- 3½ to 4 cups vegetable broth or chicken stock, kept warm
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, plus extra to finish
- 1 sprig thyme
- 1 bay leaf
- 1 cup Carnaroli rice (or Arborio or Vialone Nano)
- ¼ cup dry white wine
- 1 large shallot, finely chopped
- 1 celery stalk, finely chopped
- 1 fennel bulb, finely chopped
- 1 tomato, blanched, peeled, seeded and diced
- 12 scallops with coral
- 12 scampi or large shrimp, deveined
- 1 tablespoon chervil, chopped
- 1 tablespoon parsley, chopped
- 1.5 oz Parmesan cheese, finely grated
Method
- Place the blanched watercress in a food processor with a pinch of salt and pepper and the mascarpone. Purée until smooth; set aside.
- Heat the stock in a pot and keep it warm beside your stove.
- In a large saucepan, melt 1 tablespoon butter with 2 tablespoons olive oil. Add the shallot, fennel, celery and thyme and cook for about 2 minutes, stirring, until the shallot softens but does not brown.
- Add the rice and stir to coat the grains for 1 minute.
- Pour in the white wine and cook until it is fully absorbed by the rice.
- Add 1 cup of warm stock, the diced tomato and the bay leaf. Cook over medium heat, stirring occasionally, and add more stock little by little as it is absorbed, keeping the rice gently simmering.
- Meanwhile, in a frying pan melt the remaining 1 tablespoon butter. Sauté the scampi and scallops for about 1 minute per side, until just cooked through; season lightly with salt and pepper and keep warm.
- When the rice is nearly cooked to al dente, stir in the watercress purée and add the remaining stock. Continue cooking until the rice is creamy and tender but still has a slight bite.
- Remove from heat and stir in the Parmesan, chervil and parsley. Gently fold in the scampi and scallops, adjust seasoning with salt and pepper, then cover and let rest for 2 minutes.
- Discard the thyme and bay leaf. Serve the risotto in deep bowls and finish with a drizzle of olive oil.