Instructions: If you are using medium scallops either slice in half for use as garnish or dice them so that they can be incorporated into the risotto. Set aside.
To make the risotto, put the fish stock into a saucepan and bring to the boil. Set aside. In a medium saucepan, gently saute the shallots in 3 tbsp of oil for about 2 minutes or until softened. Stir in the rice and cook for a further 2 minutes to seal the rice. Stir in the wine and deglaze the pan.
Cook until the liquid has reduced to a syrupy consistency.
Meanwhile reheat the fish stock and bring to a gentle simmer. Add to the rice one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until just soft, usually about 10 minutes. Strain the rice through a sieve set over a bowl, reserving the liquid for later use. Spread the rice out on a tray. When it is cool, cover and set aside until ready to reheat and serve.
Heat a pan with little oil then saute whole or sliced scallops for 1 minute each side, diced scallops for no more than 2 minutes, stirring frequently.
When ready to serve, return the rice to the saucepan with 2 tbsp of its reserved cooking liquid, stirring well. Cook for about 3 minutes, adding extra liquid if the rice looks a little thick. Quickly mix in the mascarpone and the parmesan, stirring until light and creamy. Check the seasoning. Mix in the the whipped cream and the fresh herbs. Check the seasoning. If using diced scallops stir them in at this stage. If using whole or sliced scallops use as a garnish. Serve the risotto on warmed plates. Drizzle round a little olive oil followed by the balsamic vinegar and serve straight away.
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