Prawns and scallops on rice 

The other day I had some fresh fish with the intention of making a risotto, also because my wife doesn't like risottos but if it's a special risotto she can do an encore... here we have also cleaned the pot. PRAWNS AND SCALLOPS, is a sumptuous seafood first course, also suitable for lunches of particular importance, although it is very easy and requires little time to prepare. A dish that creates celebration, both for its goodness and for its richness. What makes the dish interesting and very appetizing are certainly the intense flavor of the sea and the variety of textures present: the fleshiness of the prawns, the softness of the scallops, well blended by the Italian-style risotto, perfectly creamed to the point of being creamy. The dish can be prepared with fresh ingredients, of course with great satisfaction for the palate, but also with excellent frozen foods that today are easily found, without having to face an excessive expense. In short, a delight at your fingertips.

Ingredients

240 gr carnaroli rice 

9 prawns

5 scallops

fish stock

extra virgin olive oil 

salt

onion chopped

Steps

Clean the king prawns removing the shell, head and inner thread, keep a whole one for decoration. Wash the scallops and set aside

Dice the prawns and 4 scallops. Prepare the fish stock with the fish scraps, onion, celery, carrot, sage, 1 slice of lemon, peppercorns, salt (about 5/7 gr per liter), and about 2 liters of water. Bring to a boil, skimming regularly, let it simmer for about 45 minutes. Filter the bubble. In a frying pan, fry oil and chopped onion, add the fish, sprinkle with the stock and cook for a few minutes, adding the whole prawn and scallop. In the meantime, heat a drizzle of oil in a saucepan and toast the rice, then wet it with a little stock at a time, when the rice is almost ready, add the diced fish, mix well and season with salt. Serve with veggies.