Coffee risotto with lemon zest and scallops

Delicious risotto prepared with coffee beans and instant coffee, flavored with lemon zest, and enhanced with scallops.

20
15
4
2 oz butter ( 50 g )
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.

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