About this recipe:We absolutely love to treat ourselves to this risotto when the fishmonger has king scallops. There's something about the smoky flavour of the chorizo with the fresh and creamy taste of the scallops that makes me utterly addicted to this dish. We collect tidal samphire and adding it to this dish takes it to a whole new level. If you cannot get samphire, use asparagus spears instead.
3 tablespoons olive oil
4 shallots, thinly sliced
2 cloves garlic, minced
40g salted butter
350g chorizo, sliced thickly
350g king scallops
350g arborio rice
salt and pepper, to taste
240ml white wine
450ml chicken stock
110g grated Parmesan cheese
350g tidal samphire or asparagus
2 teaspoons lemon juice
chopped fresh flat leaf parsley, to taste
1 to 2 tablespoons capers (optional)
2 large handfuls rocket leaves
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the slow cooker to auto or low. In a frying pan heat the oil and add the shallots and garlic. Cook and stir for 4 to 5 minutes until soft, but not brown, then transfer to the slow cooker.
In the same pan, melt the butter and add the chorizo and king scallops. Cook and stir for 4 minutes until the scallops brown just a little but do not cook through. Add the rice, seasoning and toss well in the fat for 1 to 2 minutes. Increase the heat then add the white wine and chicken stock. Bring to a simmer. Transfer everything to the slow cooker.
Cover and cook for 1 1/2 hours to 2 hours stirring frequently. To serve, stir through the Parmesan cheese, samphire (if substituting with asparagus, pan fry and add to the slow cooker along with the scallops) lemon juice, parsley and capers if using then add the rocket leaves. Serve immediately.