Recipes

Béatrice Peltre’s Saffron-flavoured carrot risotto with scallops and pistachios

Beatrice Peltre
Sat Jul 9 2016 - 03:02
Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • Serves 4
  • 600g carrots
  • 5 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 thyme sprigs
  • 175ml unsweetened coconut milk
  • 1.3 litres chicken stock
  • 3/4 tsp saffron threads
  • 1 shallot, finely chopped
  • 1 leek, white part only, finely chopped
  • 300g arborio rice or carnaroli rice
  • 120ml dry white wine or white vermouth
  • 60g finely grated Parmesan or pecorino cheese, plus more for garnish
  • Sea salt and pepper
  • 340g scallops
  • 11/2 tbsp shelled unsalted green pistachios, finely chopped
  • 1 tbsp finely chopped parsley
  • Pistachio oil, to serve
  • Micro greens, to serve </li><li/></ul>

I am a cook with many risotto recipes up my sleeve. In fact, when I tell Lulu we are having risotto for dinner, she invariably asks, "Lequel?" ("Which one?"). The beauty of this carrot-based recipe is that while it's simple comfort food for an everyday meal, it can also be turned into a more sophisticated dish when friends come over by adding the scallops and all the garnishes – many of my recipes are designed this way. What's not to love? Peel the carrots and pulse them in the bowl of a food processor until they are finely chopped; set aside.

In a large, heavy-bottomed pot, heat two tablespoons olive oil with one tablespoon of butter over medium heat. Add the carrots and thyme, and cook for three minutes. Add 60ml coconut milk, 60ml chicken stock, and a quarter teaspoon saffron; cook for five minutes, stirring occasionally, until the carrots are soft. Remove from the heat, discard the thyme, and reserve 80ml of the carrot preparation. Transfer the rest to the bowl of a food processor with 60ml of chicken stock, and purée until smooth; set aside.

Heat the rest of the stock in a pot with half a teaspoon saffron; keep warm.

In a large pot, heat two tablespoons olive oil with one tablespoon butter. Add the shallot and leek. Sauté for four minutes, without browning, until soft. Add the rice and stir for a minute to coat. Add the white wine and cook, stirring constantly, until all the liquid is absorbed. Add the warm stock, one cup (236 ml) at a time, stirring constantly and waiting until each cup is absorbed before adding more. When you add the last cup of broth, also add the puréed carrots. Once most of the liquid is absorbed, check the rice to see whether you need more broth – the rice should stay slightly al dente. Stir in the parmesan cheese and the rest of the coconut milk. Season with sea salt and pepper, to taste. Cover and remove from the heat.

In a sauté pan, heat one tablespoon olive oil over medium heat. Add the scallops and cook for one minute on each side. Season with sea salt and pepper.

Serve the carrot risotto in bowls. Top with the sautéed scallops and reserved carrots. Garnish with the pistachios, chopped parsley, and a little more shaved Parmesan; drizzle with pistachio oil. Top with micro greens, if using, and serve immediately.

Recipes and images from My French Family Table by Beatrice Peltre. Reprinted by arrangement with Roost Books

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