Smoked Garlic Risotto with King Scallops and Prosecco

I was inspired to create this combination of flavours after Niamh at Eat Like a Girl posted a competition on her blog recently. The aim: to find a dish that matches perfectly the fresh fruitiness of Prosecco - Bisol Jeio Prosecco, to be precise. Well, that got me thinking, as in my experience Prosecco has been served more as an aperitif than as an accompaniment to a meal. But I loved the idea of having a glass of chilled, sparkling Prosecco to sip along with a sumptuous treat of a supper dish - and once this seed of thought was planted, I could not get the idea of a rich, creamy risotto out of my mind, delicate in flavour and accompanied by a trio of the freshest king scallops, simply panfried. Why not go a step further and use the Prosecco in the cooking too? Ah yes, that seals the deal. To me, this is a match made in foodie heaven. I wonder if Niamh agrees . . .


Smoked Garlic Risotto with King Scallops and Prosecco
Serves 2

Ingredients:
1 onion, finely chopped
2 sticks celery, finely chopped
3 cloves smoked garlic, finely chopped
1 mug of Arborio risotto rice
1 glass Prosecco
1 litre of warm vegetable or fish stock
chopped chives
juice of half a lemon
butter
salt & pepper
6 king scallops (roes removed), seasoned on each side with salt & pepper

Method:
1. Heat some olive oil in a heavy-based pan and gently saute the onion and celery for a couple of minutes. Add the smoked garlic and fry for a minute or two until the flavours are aromatic, but take care not to let the garlic colour.
2. Add the rice to the pan and stir to mix the flavours thoroughly. Pour over a glass of Prosecco and enjoy the sizzle for a minute until all the wine is absorbed.
3. Add the warm stock a ladleful at a time, waiting until each has absorbed into the rice before adding the next. (The rice should end up just past al dente stage, but not so soft that it turns into a mush.)
4. When enough stock has been absorbed into the rice, add a generous knob of butter to the pan, a good squeeze of lemon juice, some chopped chives, and season to taste. Stir together to make the risotto gloriously shiny.
5. Meanwhile, cook the scallops. Heat some olive oil and a knob of butter in a frying pan, making sure the pan is good and hot before adding the seasoned scallops. Fry for 1 to 2 minutes on either side, depending on the size of the scallop, until they are golden brown. Set aside to rest while putting the finishing touches to the risotto.
6. Serve the golden scallops perched on top of a bowl of the shimmering risotto, along with a glass of chilled Prosecco, of course.