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Ingredients

• 500 ml Fish stock, (18fl ounce)
• 2 lrg Shallots
• 3 Tbsp. Extra virgin olive oil, plus extra for sauteeing and serving
• 200 gm Risotto rice, e.g. Carnaroli, Arborio or possibly Vialone Nano varieties (7oz)
• 50 ml Dry white wine, (2fl ounce)
• 1 Tbsp. Mascarpone cheese
• 1 Tbsp. Freshly grated Parmesan cheese
• 30 x Baby scallops, shelled, trimmed and washed
• 50 ml Double cream, lightly whipped (2fl ounce)
• 2 Tbsp. Balsamic vinegar
•     Sea salt and freshly grnd black pepper
• 1 tsp Fresh minced tarragon
• 1 tsp Fresh minced chives
• 1 tsp Fresh minced basil

Description

If You Are Using Medium Scallops Either Slice In Half For Use As Garnish Or Possibly Dice Them So Which They Can Be Incorporated Into The Risotto. Set Aside. To Make The Risotto,…

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