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Risotto with scallops, mustard with Chardonnay White Wine and White Truffle from Alba
- Peel and chop the onion. Melt 25g of butter in a deep pan and soften the onion for about 3 min on a low heat. Add the rice and cook for 5 min.
- When the rice is translucent, pour in the white wine, stir and cook until absorbed by the rice.
- Add the hot stock, one ladle at a time, allowing the rice to absorb the stock before adding any more.
- Add the remaining butter, the Parmesan and the White Truffle Mustard with Chardonnay White Wine. Stir gently and keep the risotto warm.
- Over a high heat, sear the scallops for 1 min on each side.
- Serve the scallops on top of the risotto and season.