Scallop, Beer, Cheddar and Bacon Risotto

Tasty Scallop dish

Ingredients

• 12 Scallops
• 400ml chicken stock
• 6 slices streaky bacon, chopped
• 1/2 onion, chopped
• 3 garlic cloves chopped
• 150g Arborio rice
• 100ml of beer
• 50g Parmesan cheese grated
• 170g cheddar cheese grated
• 1/4 tsp cayenne pepper

Directions

1. To prepare this delicious bacon risotto, start by pouring stock into a medium saucepan and placing it over medium heat. Bring it to a gentle simmer, then lower the heat to keep it warm.
2. In the meantime, heat a large skillet over medium heat. Add the chopped bacon and cook for 4-5 minutes, or until it turns a nice brown. Once done, use a slotted spoon to transfer the bacon onto a plate lined with paper towels, reserving some of the bacon fat for cooking the scallops. Leave a little fat in the pan to sauté the onions.
3. Next, toss the onion into the skillet and sauté it for 4-5 minutes until it becomes translucent. Add the minced garlic and stir for 30-60 seconds, just until fragrant. Then, mix in the Arborio rice and cook for 2-3 minutes until it starts to lightly brown. Pour in the beer and stir, letting it cook for a few minutes until it’s absorbed.
4. Gradually add the hot chicken stock to the rice, stirring often. Allow the rice to simmer and absorb the stock bit by bit. Continue this process, adding stock until the rice is fully cooked and tender, which should take about 30 minutes.
5. Once the rice is ready, mix in the Parmesan cheese, cheddar cheese, and cayenne pepper, stirring until everything is melted and well incorporated. Take the risotto off the heat.
6. While that’s happening, pat the scallops dry with paper towels. In the reserved bacon fat, fry the scallops over medium-high heat until they develop a lovely golden colour on both sides. Serve the risotto topped with the scallops and crispy bits of bacon for a delightful finish.