Fennel and mascarpone risotto with scallops and prosciutto
- October 2006
- Serves 4
- Hands on time 40 mins
This luxurious risotto recipe works well as an indulgent supper or as a dinner party main course.
- 24.8g (12.9g saturated)
- 2.7g (4.6g sugars)
Scallops need minimal cooking to bring out their flavour. Cook the meaty white parts first, then just ‘show’ the corals (the funky orange bits) the pan.
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