Scallop Risotto with pink Grapefruit

Risotto alle Capesante con Pompelmo rosa

This is a recipe for those who are more audacious and like to taste different flavors. The combination of scallop and grapefruit is great. I highly recommend using the freshest scallop you can afford.

Preparation time: 10 minutes
Cooking time: about 1 hour

Serves 3-4

Ingredients:

1 fresh pink grapefruit
Extra virgin olive oil, about 7 tbsp.
12 oz. (350 g) fresh wild caught scallop
Salt, about ½ tbsp.
Water, about 5 cups (1 ¼ L)
1 celery stalk, finely chopped
1 carrot, finely chopped
1 onion, peeled and chopped
1 shallot, peeled and finely chopped
½ lb. (approximately 250 g) rice (Basmati, Arborio, Carnaroli, Vialone, Roma, etc.)
½ cup (120 ml) white wine
2 tbsp. butter
Pepper to taste

Method:

1.       Squeeze the grapefruit and set aside the juice (you need only ½ cup or 120 ml of juice).
2.       Heat 3 tbsp. of the oil in a small pan. Add the scallop, season with a pinch of salt, cover, and cook for several minutes. Then, cut the scallop into small pieces and set aside.
3.       Meanwhile, prepare a broth: bring 4 cups (1 L) water to a boil in a large pot. Add the celery, carrot, onion and ½ tbsp. of salt. Let boil for 15 minutes. Then filter the liquid and set aside.
4.       Heat 4 tbsp. of oil in a large pan. Add the shallot and sauté gently. Add 1 cup (250 ml) of water and cook until the shallot is soft.
5.       When the water has evaporated, add the rice and white wine to the pan and cook, stirring frequently, until the wine is completely absorbed. Then, add ½ cup (120 ml) of grapefruit juice, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of broth at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20 minutes - you may not have to use all the broth). Then add the scallop.  Let cook all together for another 3-4 minutes (add more broth if the risotto starts to stick to the pan), stirring constantly.
6.       Turn off the heat. Stir in the butter and pepper. At this point, taste the risotto and add more salt if needed. Serve immediately.