Watercress Risotto with Shrimp and Bay Scallops

  • Yield: servings


-- sea salt and pepper
1bunch watercress, blanched in salted water for 1 minute, then rinse
2tablespoons mascarpone cheese
3 1/2 to 4cups vegetable broth or chicken stock
2tablespoons butter
2tablespoons olive oil + more to serve
1sprig thyme
1-- bay leaf
1cup Arborio rice
1/4cup dry white wine
1large shallot, finely chopped
1-- celery, finely chopped
1-- fennel bulb, finely chopped
1-- tomato, blanched, peeled, seeded and diced
12-- bay scallops
12-- shrimp, deveined
1tablespoon chervil, chopped
1tablespoon parsley, chopped
1 1/2ounces Parmesan cheese, finely grated


1. Place the watercress in the bowl of a food processor. Season with salt and pepper and add the mascarpone cheese. Purée finely; set aside
2. In a pot, heat the stock; keep warm on the side.
3. In a large pot, melt 1 tablespoon butter. Add 2 tablespoons olive oil. When warm, add the shallot, fennel, celery, thyme and cook for 2 minutes, stirring, until the shallot is soft but not brown.
4. Add the rice and coat for 1 minute.
5. Add the wine and let cook until fully absorbed by the rice.
6. Add 1 cup stock, tomato and bay leaf and cook on medium heat, stirring occasionally. Wait until the stock is absorbed to add more.
7. In the meantime, using a frying pan, melt 1 tablespoon butter. Saute the shrimp and bay scallops for 1 minute on each side, until they are barely cooked; season with salt and pepper; remove from heat and keep warm on the side.
8. When the rice is almost fully cooked (it should be al dente), stir in the watercress and add the rest of the stock.
9. Stir in cheese, chervil and parsley, add the shrimp and bay scallops, season with salt and pepper, stir gently. Remove from heat; cover for 2 minutes.
10. Discard thyme and bay leaf. Serve the risotto in deep bowls and drizzle with olive oil.

Reprinted with permission from Lake Austin Spa Resort.