Ingredients

• 4 cups (1 litre) fish stock or water
• 20g butter
• 1 1/2 tbs olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups (330g) arborio rice
• 1 cup (250ml) sparkling white wine
• 2 bunches asparagus, thinly sliced diagonally
• 200g scallops
• 1 tbs black truffle oil (see note)
• Chervil leaves, to serve

Description

Scallop Risotto With Truffle Oil Recipe - Bring The Stock Or Water To The Boil In A Saucepan. Reduce Heat And Keep At A Gentle Simmer. Heat Butter And 1 Tablespoonful Of The Oil In A Heavy-based Saucepan Over Medium Heat....

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