Leek and asparagus risotto with sea scallops from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Notes about this recipe

  • Delys77 on July 26, 2012

    Pg 388 I used the suggested shrimp as a substitute ndvthis was good. The technique of pureeing the asparagus before they go in is a very nice touch, resulting in a beautiful colour and a lovely texture. Also the short marinating with rhyme really contributed a nice note to the shrimp. My only modification was to add about a half cup of Parmesan. I know that fish and cheese are a bit of a no no but I need the umami of the parm in risotto.

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