Lemon, Scallop and Mascarpone Risotto

delicious.com.au

Angela Edwards

5 cups (1.25L) good-quality fish stock

⅓ cup (80ml) extra virgin olive oil

60g unsalted butter

1 leek, thinly sliced

100g speck or smoked pancetta, cut into batons (lardons)

1 ½ tbs finely chopped lemon thyme, plus extra sprigs to serve

2 garlic cloves, finely chopped

400g arborio or carnaroli rice

⅔ cup (160ml) white wine

12 large fresh scallops, patted dry with paper towel, roe discarded

2 tbs mascarpone

Finely grated zest & juice of 1 lemon

Directions at delicious.com.au

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