Created by STEFAN HOGAN
Executive Head Chef,
Corinthia Palace Hotel, Malta,
for FOOD STORIES MT.
350g Seggiano Organic Carnaroli Rice
60g Arabica London Preserved Lemon [skin only, chopped, some preserving liquid]
Few strands of Brindisa Saffron
2 shallots, finely diced
35ml olive oil
6g fresh thyme, picked leaves
100ml White wine
1Lt vegetable stock
50ml fresh cream
45g butter [to finish the risotto]
130g Bagoss cheese, grated
12 fresh scallops
20g Arabica London Ras el Hanout
45ml vegetable oil
50g butter [to baste the scallops]
½ Lemon, to squeeze over the scallops
Few young kale leaves, blanched and refreshed in iced water
Salt & pepper
To make the risotto, measure one litre of stock and place in a pot over a low heat. In another large, heavy-based pan, heat the oil and add the diced shallot and thyme. Fry gently for around 3 minutes, stirring often so that it all softens without browning.
Add the rice, stirring to coat the grains in oil, and gently fry until translucent. Add the wine [if desired] and allow to cook, stirring constantly until the wine has been absorbed by the rice.
Add one ladleful of the hot stock to the rice, stirring constantly until absorbed completely. Add a second ladleful of stock, followed by the chopped preserved lemon, season with salt and some liquid from the preserved lemons.
Keep adding the stock by the ladleful, stirring until the liquid has been absorbed before adding another. Then when you add the last ladleful, keep cooking until the rice is tender but with a slight bite. Taste and adjust seasoning to taste.
Turn the heat off and stir in the cream and butter, cover and allow to rest while you cook the scallops.
In a non-stick pan heat the oil, dust the scallops with the spices and place presentation side down. Allow to colour before turning over. When golden turn and add the butter baste with the foaming butter and cook for a minute. Remove from the pan onto absorbent kitchen paper, season and dress with a squeeze of fresh lemon.
Just before serving, stir in the grated Bagoss cheese in the risotto and check seasoning, adjust if necessary.
Risotto should have a creamy consistency, if it feels too firm, loosen with some vegetable stock.
Plate the risotto and top with the scallops and the kale leaves dressed in some olive oil.