Dried Scallop Risotto

RISOTTO is true comfort food in any language. What could beat creamy rice smothered with gravy? And it can be healthy to boot, if cooked in no more than a broth.

"Picture provided by SPH"

I decided to make a Chinese risotto. It would be sweet and flavourful with dried scallops and be topped with a fresh scallop. Unlike European risottos, there would be no butter, cream nor cheese, just a good stock and some olive oil to give some unctuousness to the dish.

A good stock is essential to a gravied rice, which is what a risotto is. Even the Chinese have their version, mui fan, rice topped with gravy.

Here the stock is made sweeter with dried scallops, a Chinese trick. You can find dried scallops at Chinese provision shops.

With dried seafoods like scallops, you need to soak them to soften but not so long that the flavour is totally leached out. Also be sure to add the soaking water to the pot.

The other trick, this time Italian, is to stir the rice. This releases the starch from the grains, resulting in a smooth creamy consistency, which has nothing to do with cream.

And yes, you need Italian short-grain rice for risotto. Arborio is the most popular but for the creamiest texture, you want Vialone Nano rice.

While this is a Chinese risotto, remember it is still Italian at heart.

Ingredients:

Chinese Risotto (For 4-5)

• 4 coin-sized dried scallops
• 8-10 sugar snap peas
• 8-10 fresh scallops
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 celery stick, chopped
• 1 leek, chopped
• 250g Arborio or Vialone nano rice (or half cup a person)
• 1/4 cup rice wine
• 1.5 lt. hot chicken stock
• 1 Tbsp. salt

Garnish:

• Chopped spring onion
• Bottled XO sauce

Method:

1. Wash dried scallops under running water and soak in 1 cup of water. After 15 minutes, drain, reserving soaking water.
2. Shred scallops and set aside. Add soaking water to the hot stock.
   Heat a pan and sear fresh scallops and sugar snap peas. Season with a pinch of salt and remove.
3. Heat 2 Tbs. olive oil in the same pan and sauté onion and garlic. Add leek and celery. When softened, add the rice and fry till the grains are coated with oil. Add a splash of rice wine.
4. Now add a ladle of hot stock and stir till stock is absorbed. Add more stock, a ladle at a time, stirring all the time.
5. Halfway through, add half of dried scallops to the rice. Continue to cook, adding stock, reserving 1 cup, till rice is soft but with a bite. Salt to taste. The entire process should take 20 minutes.
6. When rice is ready, add the rest of the dried scallops and the remaining stock.
7. Divide rice among the plates, top with one or two fresh scallops each, sugar snap peas, spring onion and a spoonful of XO sauce. Serve.