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Recipes
Gorgonzola PDO Risotto with Isle of Man Queen Scallops

First Course

DIFFICULTY

Gorgonzola PDO Risotto with Isle of Man Queen Scallops

Ingredients

  • 50 g Butter
  • 1 Onion (chopped)
  • 2 cloves Garlic (crushed)
  • 100 g Shitake mushrooms (chopped)
  • 300 g Arborio risotto rice
  • 200 ml White wine
  • 500 ml Mushroom stock (or vegetable stock)
  • 16 Isle of Man Queen Scallops (seasoned)
  • 1 tbsp Extra virgin olive oil
  • 50 g Mixed wild mushrooms
  • 1 Small courgette (finely sliced)
  • 220 g Spicy Gorgonzola PDO
  • ½ Lemon zest
  • Salt
  • Black pepper

Preparation

  1. Melt butter in a pan and sweat onion and garlic until soft. Add shitake mushrooms and cook for 2 minutes.
  2. Add rice and stir until grains turn translucent. Stir in wine. Slowly add stock, stirring continuously.
  3. In a separate pan, fry scallops in oil for 1-2 minutes a side until cooked through. Add mushrooms and courgette for 2 minutes until crisp. Keep warm.
  4. Stir 180g Gorgonzola and lemon zest through the risotto. Season and serve with scallops, courgette, wild mushrooms and Gorgonzola.