2/3 cup grated raclette cheese
3/4 cup dry white wine
3/4 cup Carnaroli rice
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup orange juice
2 soup spoons butter
1 soup spoon laminated garlic
1 soup spoon chopped scallions
1 liter hot vegetable broth
12 asparagus spears, cut into 2 cm pieces
12 medium shrimp, cleaned and cut into 2 cm cubes
4 scallops, cut into 5 mm thick slices
1 bay leaf
Salt and black pepper to taste
2/3 cup grated raclette cheese
3/4 cup dry white wine
3/4 cup Carnaroli rice
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup orange juice
2 soup spoons butter
1 soup spoon laminated garlic
1 soup spoon chopped scallions
1 liter hot vegetable broth
12 asparagus spears, cut into 2 cm pieces
12 medium shrimp, cleaned and cut into 2 cm cubes
4 scallops, cut into 5 mm thick slices
1 bay leaf
Salt and black pepper to taste
Heat half of the olive oil in a frying pan
Add the rice, scallions, and garlic
Cook for five minutes, stirring constantly
Add the white wine and let it evaporate
Add the bay leaf and vegetable broth
Simmer for five minutes
Add the scallops and orange juice
Cook for two minutes
After two minutes, add the asparagus
Cook for five minutes and then add the shrimp
Let it simmer for an additional five minutes, remove from heat, and stir in the remaining olive oil, butter, and cheeses.
