Coffee risotto with lemon zest and scallops
Delicious risotto prepared with coffee beans and instant coffee, flavored with lemon zest, and enhanced with scallops.
1/2 tsp instant coffee
1 tbsp coffee beans
8 scallops
1 lemon
9 oz risotto rice ( 250 g )
salt ( to taste )
1 shallot
Prepare the ingredients
Pour 5 cups of water in a casserole pot, add the coffee beans and the lemon zest; when the water boils, add a pinch of salt. Wash and chop thinly the shallot; in a large pan, melt 1 ounce of butter, add the chopped shallot, 2 tablespoons of water, and stew on low heat for 2-3 minutes.
Cook the rice
1)Add the rice to the pan, toast it for 2-3 minutes stirring constantly, and gradually add to the rice the flavored water with coffee and lemon zest.
Complete and serve
When the rice is almost ready, melt the remaining butter in a non-stick pan, add the scallops, a pinch of salt, and cook on medium heat on both sides for about one minute; add the instant coffee, let it flavor for about one minute, and remove from the heat. Serve the coffee risotto placing the scallops and their gravy on the top.
