Recipes for accompanying with “32” beers

Risotto of Valentine’s day

Risotto di San Valentino

Ingredients for 2 people

  • 120 g of rice (type Vialone Nano or alternatively Carnaroli)
  • 5 shelled scallops
  • 30 g shallots
  • 20 g of bacon
  • 50 g of mushrooms
  • 1 clove of garlic
  • 1 liter of vegetable stock (made with a carrot, an onion , a piece of celery stalk)
  • 40 g of butter
  • Extra virgin olive oil
  • Salt and freshly ground pepper q.b.

Peel and wash the mushrooms , cut into thin slices , season with a little salt and pepper and sauté with a little olive oil extra virgin olive oil and a garlic cloves in a pan.

Finely chop together the mushrooms , shallots and bacon by using a food processor or blender to obtain a cream.
In a casserole put half the butter and toast , then pour in the vegetable broth and cook until reduce , so add the cream of mushroom soup and cook while adding with the vegetable broth , stirring the risotto from time to time that does not stick .

Put in a pan to fry 2 scallops with extra virgin olive oil, sautè, sliced tiny and keep aside. 
Cut into strips the 3 remaining scallops and pour in the risotto at 3/4 of the cooking ; season with salt.

When cooked, stir with the remaining butter until creamy; serve in the dishes the risotto , sprinkle with freshly ground black pepper and garnish each risotto with the sliced sautè scallops.