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Pour 250ml chicken stock in a saucepan and bring to the boil. Tip in the rice and blanch for 4 minutes. Drain well, cool and set aside for later. Reserve the remaining stock.
In a medium saucepan, gently sauté the shallots in the oil for about 2 minutes or until softened. Stir in the wine and deglaze the pan. Cook until the alcohol has evaporated and the liquid has almost completely reduced.
Meanwhile, heat the reserved stock and bring to the boil. Pour in to the pan with the blanched rice and bring to a gentle simmer. Cook the rice, stirring continuously, until tender then remove from the heat. Add the cold butter then quickly mix in the broad bean and pea puree, mascarpone, Parmesan and lemon zest - stirring until light and creamy. Leave to rest with the lid on.
Heat a pan with a little oil. Season the scallops then add them to the pan. Sauté for no more than 2 minutes, stirring frequently; set aside.
Stir the cream, basil, whole broad beans and scallops into the risotto and check for seasoning. Serve the risotto on warmed plates with a drizzle of olive oil and garnish with the basil and pea cress. Serve straight away.
Broad bean and pea puree:
For the bean and pea puree blanch the broad beans and peas in boiling salted water for 2-3 minutes, then drain and tip into a food processor with the butter. Pulse until you have a thick but smooth puree, adding a little of the cooking water if necessary and scraping down the sides of the bowl once or twice. Season to taste.
Copyright © Gordon Ramsay
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