Tonight’s recipe

SERVES 2 INGREDIENTS

2 tbsp butter + an extra tsp, cold, to finish

Olive oil, for frying

1 onion, finely chopped

2 garlic cloves, finely sliced

180g risotto rice

175ml white wine

A Parmesan rind and a handful of finely grated cheese

550ml hot fish stock (chicken or vegetable would work, too)

3-4 thyme sprigs, stripped of their leaves

6 fat scallops, roe left on

1 lemon, juice and zest

METHOD

Set a large casserole pan with a lid over a low-medium heat and melt a tablespoon of butter with a good glug of oil. Add the onion and a pinch of salt. Cook for around ten minutes, or until the onion begins to soften. Add the garlic and cook for another minute.

Add the rice and turn the heat up a little. Stir and cook for a couple of minutes until the grains have turned translucent. Pour in the wine and let it bubble up. Once the liquid has been absorbed, place the Parmesan rind into the pan.

Add the stock one ladleful at a time, stirring continuously until it has been absorbed. Keep going until the rice is tender and creamy.

When the rice is nearly cooked, set a frying pan over a medium heat with the remaining tablespoon of butter and the thyme. Once it’s foaming, add the scallops. Cook them for 2 minutes, then flip them and cook for another 2 minutes (or until cooked through), basting them in the hot butter. Take care not to overcrowd the pan. Set them aside on a warm plate and sprinkle with a little flakey salt.

When the rice is ready, stir through the lemon juice and zest, grated Parmesan, a little salt and black pepper. Turn the heat off, add the remaining knob of cold butter and pop the lid on. Leave to sit for three or four minutes. Then give it a stir, pile into warm bowls and top with the scallops.