This recipe is one I slightly adapted from an original one from Giorgio Locatelli. I love his explanation for how this came about – apparently this dish was born when he was working at a restaurant in Paris where they served a risotto made with Champagne. He later tried making it with Prosecco and discovered that the sweetness of the Prosecco goes beautifully with the rice. He’s totally right!
Ingredients (serves 4)
Point to remember: I always pull off the coral-coloured roe and discard it (you don’t have to) and also remove the muscle that attaches the scallop to the shell.