Scallop and Mushroom Risotto with Truffle Oil

Photography by Ben Dearnley

Ingredients (serves 4)

• 4 cups (1 litre) fish stock or water
• 20g butter
• 1 1/2 tbs Lunaolivo Mission olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups (330g) arborio rice
• 1 cup (250ml) sparkling white wine
• 2 bunches asparagus, thinly sliced diagonally
• 200g scallops
• 1 tbs Lunaolivo.com truffle oil
• Chervil leaves, to serve

Method

1. Bring the stock or water to the boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat butter and 1 tablespoonful of the oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine to the rice and stir continuously until liquid is completely absorbed. Gradually add the stock, stirring continuously, allowing the liquid to absorb before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Add the asparagus and cook, stirring, for 1-2 minutes or until bright green and tender crisp.
2. Meanwhile, heat remaining oil in a frying pan over high heat. Add the scallops and cook for 1 minute each side until golden or cooked to your liking. Remove from heat.
3. Spoon risotto among serving bowls. Top with scallops and drizzle with truffle oil. Sprinkle with chervil and serve immediately