– **Difficulty:** Easy
\n– **Calories per 100g:** Approximately 200
\n– **Serves:** 4 people
\n– **Preparation Time:** 25 minutes
\n– **Cooking Time:** 27 minutes
\n– **Total Time:** 52 minutes<\/p>\n
Each bite delivers a perfect harmony of creamy risotto, tender scallops, and a gentle kick from the chorizo.<\/p>\n
– **For 4 people**<\/p>\n
– **Risotto Rice:** 300 grams
\n – **Scallops:** 12 pieces
\n – **Leek:** 1 piece
\n – **Onions:** 2 pieces
\n – **Parmesan Cheese:** 60 grams
\n – **Semi-salted Butter:** 60 grams
\n – **White Wine:** 150 ml
\n – **Vegetable Broth:** 1 cube
\n – **Chorizo:** 100 grams<\/p>\n
1. **Preparing the Chorizo:**
\n – Peel the chorizo, dice 60g into small cubes, and slice the remaining 40g. Set these aside.<\/p>\n
2. **Cooking the Vegetables:**
\n – Thinly slice the onions and saut\u00e9 them in 20g of butter mixed with a tablespoon of olive oil for about 5 minutes.
\n – Clean and finely chop the leek, then add it to the onion mixture. Cover and let it cook for another 10 minutes.<\/p>\n
3. **Making the Risotto:**
\n – Incorporate the risotto rice into the saut\u00e9ed vegetables. Once the rice turns translucent, pour in the white wine.
\n – Gradually add the vegetable broth while stirring frequently (continue for at least 20 minutes). Towards the end, mix in the diced chorizo.<\/p>\n
4. **Cooking the Scallops:**
\n – Remove the risotto from heat and stir in 20g of butter along with the Parmesan cheese until well combined.
\n – In a separate pan, lightly fry the chorizo slices until they are golden, then remove from the pan.
\n – In the same pan, melt another 20g of butter and add the scallops (previously washed and cleaned). Cook for about 1 minute on each side, seasoning with salt, pepper, and a hint of garlic.<\/p>\n
– Arrange the risotto evenly among the plates.
\n– Top with the cooked scallops and golden chorizo slices.
\n– Serve immediately and enjoy while hot.<\/p>\n\n\n