Good morning here me will give you a recipe scallop and prawn risotto with chorizo which is interesting The way making it is very easy. You just need to be careful to get results from scallop and prawn risotto with chorizo which has aroma and taste that can evoke our tastes.

So that the result of scallop and prawn risotto with chorizo, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare scallop and prawn risotto with chorizo the delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings required for prepare

1. Take 150 grams fresh scallops
2. Use 175 grams king prawns
3. Prepare 100 grams chorizo cubed
4. Prepare 125 grams frozen peas
5. Take 1 stick celery finely chopped
6. Prepare 1 small red onion finely chopped
7. Prepare 25 grams butter
8. Prepare 150 grams risotto rice
9. Take 400 ml veg stock
10. Use 1 medium bunch of fresh basil chopped
11. Take 100 ml white wine
12. Use 1 lemon
13. Take 1 pinch salt and pepper for seasoning
14. Prepare 1 dash olive oil

Prepare risotto: Bring chicken broth to a boil in a medium saucepan over medium-high heat. Then lower heat to a simmer. In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds.

How to cook Scallop and Prawn Risotto with Chorizo:

1. You will need 3 pans. A large wide pan for the Risotto. A pan for your stock and a frying pan for the Scallops and Chorizo.
2. Melt butter in risotto pan with a little olive oil and a dash of water over a low heat.
3. Add onion and celery and cook over low heat until soft.
4. Add rice to pan and stir gently for a minute. Then add wine.
5. When rice has soaked the wine turn up heat to medium and start adding stock a ladle at a time. Add more when rice has soaked in stock. Repeat this until you have used two thirds of stock.
6. When you have one third stock left add a little olive oil to frying pan and add Scallops. Cook over a medium heat until brown both sides.
7. While Scallops are cooking add Prawns and Peas to risotto. Keep adding stock. If you run out you can use boiling water.
8. When Scallops are ready remove from pan and set aside and add Chorizo. Cook for about three minutes turning occasionally.
9. When Chorizo is ready add to risotto with Scallops.
10. When risotto has an oozy texture remove from heat stir in basil and add zest of lemon and squeeze in juice of half the lemon.
11. Season to taste and pour over a dash of olive oil. Give it a stir and cover for a couple of minutes.
12. Serve with a glass or two of leftover wine. Enjoy.
13. Done and ready to serve!

In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Sautee until garlic starts to turn translucent. Add spanish chorizo and sautee until it renders its fat and hot pepper essence. Add rice and sautee for about five minutes until toasty.

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