Instructions

1. Heat the chicken stock and keep warm throughout risotto preparation. Heat the butter and 1.5 tablespoons of olive oil in a large, heavy based saucepan over medium heat. Add shallots, a pinch of salt and sweat until translucent, add the garlic. Do not allow to brown as this will impart a bitter taste to the dish.
2. Add the rice and stir to coat, cooking 1 to 2 minutes. The rice will begin to lightly toast so ensure that you keep stirring it. Add the wine and stir until the liquid is absorbed.
3. Once the wine is absorbed add 1 ladle of the warmed chicken stock and cook, stirring gently and regularly until the liquid is absorbed. Continue to add the stock in 60ml increments, stirring until the rice is tender but still al dente. This should take approximately 20 to 25 minutes.
4. To finish the risotto remove it from the heat and stir in the lemon zest, Parmesan cheese, remaining butter and the truffle oil. Stir well, taste and season with salt and pepper. Cover the pot and allow the risotto to rest for 2 minutes or so.
5. Heat a large sauté pan over high heat and when hot add 2 tablespoons of olive oil. Season the prawns that have been dried well between paper towels, with salt and pepper. Carefully add the prawns to the pan and sear for 1 minute per side. Take care not to crowd the pan and don’t try to move the prawns while they are searing. Once cooked, remove from the pan from the heat.
6. Divide the risotto between warmed bowls, top with a seared sea scallop and garnish with snipped chives if using. Serve immediately.