Acquerello Risotto with Sea...Acquerello Risotto with Sea Urchin Butter and Seared Diver Scallops

A sophisticated, Michelin-inspired Italian masterpiece featuring 7-year aged rice, the oceanic depth of sea urchin butter, and perfectly caramelized Hokkaido scallops finished with bergamot zest.

Ingredients

Cooking Instructions

1. 01

   To create the Uni butter, emulsify 50g of cold cultured butter with 60g of sea urchin in a mortar and pestle or small blender until completely smooth. Set aside in the refrigerator.

2. 02

   Prepare the black garlic accent by blending the black garlic cloves with a teaspoon of warm stock until it reaches a smooth, pipeable consistency.

3. 03

   In a wide, heavy-bottomed pot, toast the Acquerello rice dry over medium heat for 3 minutes until the grains are hot to the touch and smell nutty.

4. 04

   Add the minced shallots and a small knob of butter; cook until the shallots are translucent. Deglaze with the Vermentino wine and reduce until the liquid has almost evaporated.

5. 05

   Begin adding the simmering shellfish fumet one ladle at a time, stirring constantly to release the starches. Maintain a gentle simmer for approximately 17-18 minutes until the rice is al dente.

6. 06

   While the rice finishes, heat a cast-iron pan until smoking. Pat scallops dry, season with Fleur de Sel, and sear in grapeseed oil for 90 seconds on one side to achieve a deep golden crust. Flip and baste with remaining 25g butter for 30 seconds.

7. 07

   Remove the risotto from the heat. Perform the 'mantecatura' by vigorously whisking in the Uni butter and Parmigiano Reggiano until the texture is creamy and emulsified.

8. 08

   Plate the risotto immediately. Place two scallops on each portion, garnish with dots of black garlic purée, and finish with a micro-plane of fresh bergamot zest.