Risotto al Nero di...Risotto al Nero di Seppia con Capesante e Bottarga

A sophisticated Venetian-style risotto infused with deep-sea squid ink, topped with butter-basted U10 diver scallops and the exquisite salinity of shaved Sardinian Bottarga.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the Meyer lemon juice and extra virgin olive oil to create an emulsion. Set aside for finishing.

2. 02

   In a heavy-bottomed copper or stainless steel pan, sweat the minced shallot in a drizzle of olive oil over medium-low heat until translucent, without browning.

3. 03

   Increase the heat to medium. Add the Carnaroli rice and 'tostatura' (toast) for 2-3 minutes until the grains are hot to the touch and the edges are translucent.

4. 04

   Deglaze the rice with the white wine, stirring constantly until the liquid has completely evaporated.

5. 05

   Whisk the squid ink into the simmering fish fumet. Add a ladle of the blackened stock to the rice, stirring frequently to release the starches.

6. 06

   Continue adding stock one ladle at a time, allowing each to be absorbed before adding the next. Maintain a gentle simmer for approximately 16-18 minutes until the rice is 'al dente'.

7. 07

   While the rice finishes, season scallops with sea salt. Sear in a very hot pan with a drop of oil for 90 seconds per side until a golden-brown crust forms. Baste with a small knob of butter in the final 30 seconds.

8. 08

   Mantecatura: Remove the risotto from heat. Vigorously beat in the chilled butter cubes and grated Parmigiano-Reggiano to create a creamy, 'all'onda' (wave-like) consistency. Season with white pepper and a touch of salt if needed.

9. 09

   Plate the risotto in shallow bowls. Place two scallops atop each serving. Shave thin ribbons of Bottarga over the dish using a microplane or truffle shaver. Finish with lemon zest and a drizzle of the lemon-infused oil.