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Scallop Risotto


  • 1 liter of chicken broth, warming on the stove
  • 2 cups of Arborio rice
  • 15 scallops
  • 1 cup of peas
  • 1 onion, chopped
  • 1/4 cup of olive oil
  • 1 clove of garlic, chopped
  • salt and pepper


  1. Sautee the peas, onions, garlic and scallops in the olive oil for five minutes.
  2. Add the rice and stir until it become translucent.
  3. Slowly add the broth, making sure the rice is always wet, until it is cooked.
  4. It will have a sticky pasty texture when cooked.
  5. Add salt and pepper to taste and serve immediately.

Serves: 4 persons




Classic Chinese Fried Rice


  • 5 tbsp of sesame oil
  • 4 spring onions, chopped
  • 2 eggs, beaten
  • 2 cups of long grain rice, cooked
  • 1 carrot, shredded
  • 1 green bell pepper, chopped
  • 1 clove of garlic, chopped
  • 2 tsp of brown sugar
  • 4 tbsp of soy sauce
  • 1/2 cup of peas
  • 1 cup of sausage


  1. Sautee the onion, carrot, bell pepper, sausage, garlic and peas in the sesame oil in a wok, stirring or tossing them constantly, until the bell pepper begins to become tender.
  2. Add the rice, sugar and soy sauce and toss the ingredients on a high heat for three minutes.
  3. Add the egg and toss the ingredients again for 3 minutes.

Serves: 5 persons

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