Green herb risotto with sautéed scallops from Gordon Ramsay's Secrets by Gordon Ramsay

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Notes about this recipe

  • Eat Your Books

    Can substitute fish stock for chicken stock.

  • Westprog on November 03, 2022

    The wine reduction is very rich, though delicious, and this might well be something that could be replaced with something lighter. The scallops and the herbs have a great flavour, so it isn't absolutely necessary to use up about a bottle of wine on the sauce. We doubled the quantities for five people, and it just about was enough.

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