Risotto with Scallops, Citrus Fruits and Prosecco Wine is very delicate and tasty dish, embellished by the fresh acidulous aromas and the presence of noble molluscs. We all know the scallops, famous protagonists of the party tables in their gratinated version, probably the most loved by all. But today we see them in a risotto together with the excellent Prosecco Wine and at the first taste it is not possible to hold back “what a taste!”


  • Carnaroli Rice Type 320 Gr.
  • Orange juice 1
  • Peel of lime 1
  • Shallot 1
  • Fine salt
  • Vegetable broth
  • Scallops (fresh and already shelled) 240 Gr.
  • Lemon peel 1
  • Butter 40 Gr.
  • Prosecco Wine
  • Black pepper


To prepare risotto with scallops, citrus fruits and Prosecco wine start by keeping the vegetable stock hot. Then move on to the rest, then clean and finely chop the shallot. Separate the nut from the scallops from the coral and chop the latter.

Put a saucepan on the heat and melt a small amount of butter on a low heat, adding the chopped shallot, add the chopped coral and cook for 2-3 minutes. If you need it, because the bottom is drying too much, you can wet it with very little hot stock.

Then add the rice and toast it, raising the flame slightly. Stir for 1 minute. Season with salt and pepper and then sprinkle with the Prosecco wine letting it evaporate completely before adding the hot stock to ladles: pour the next one as soon as the previous one has dried. Also remember not to mix the risotto too much so as not to break the beans. Meanwhile the rice cooks, take care of the scallop nuts. Start by squeezing the juice of 1 orange.

Then garnish the walnuts with 1 drop of oil, season with salt and grate the lemon zest. Stir and cook.

Heat a non-stick pan and place the scallops inside, scald them for 1 minute and turn them over, continuing to cook for the same time. Finally blend with the orange juice letting it evaporate a little.

At this point the risotto should be cooked, turn off and stir in the remaining part of the butter. Grate the lime zest and serve garnished with a few pieces of scallops and your risotto with scallops and citrus is ready to be served!


It is advisable to immediately consume the risotto with scallops and citrus fruit to preserve the consistency of the rice and the fish but also of the citrus aromas.
If you prefer, however, you can keep it in the fridge for 1-2 days at the most.
Freezing is not recommended.


Give your risotto with scallops, citrus fruit and Prosecco Wine crunchy note by adding a sprinkling of toasted dried fruit in the pan. To obtain an even more pronounced citrus flavor, use the peel of the latter to flavor the vegetable broth: you will feel that scent! But be careful not to take the white part, it is bitter and you would feel it in terms of flavor.

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