INGREDIENTS:
– 3 large handfuls of Carluccio’s carnaroli rice.
– 1 pack of ‘isle of ewe ‘smoked scallops, roes removed and sliced .
– 1 leek cut into thin rings
– 1 tablespoon of olive oil
– 1 cup frozen peas
– 1 pint of chicken stock [preferably home made]
– zest of 1/2 a lemon
– 1 tablespoon of lemon juice
– 1 tablespoon of flat leaf parsley chopped and a sprig for garnishing
– 1 sprig of fresh mint , finely chopped.

– A Drizzle with chilli oil before serving [optional]

METHOD:

1. Fry the leeks in the olive oil until soft, add the rice stir and cook for 1 minute.

2. Add the heated stock gradually, 1 ladle at a time during the cooking over a medium heat allowing rice to absorb stock in between ladles.

3. Half way through the cooking process add the rest of the ingredients, keep stirring and test the bite on the rice to cook to perfection. Slightly al dente should take around 20 mins.