By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Restaurateur

Risotto di mare with scallops, lemon and crispy wafer

4 servings

By Walter Zanoni, Chef, lecturer and consultant

Bunch of aromatic herbs

20 g leeks
2 g Pepper
Preparation time: 2 minutes

Wrap everything in the leek leaves and secure with some kitchen rope.

Fish stock

3 l water
500 g fish bones and pieces of white fish
50 g Liquid clarified butter 99,9 % fat
600 g leeks
75 g onions
50 g mushrooms
bunch of aromatic herbs
200 g white wine
Preparation time: 30 minutes

Ingredients for about 2l

 
  • Chop the bones and the pieces of white fish to pieces.
  • Finely slice the white part of the leeks and then the mushrooms.
  • Rinse it under cold running water and drain.
  • Heat the liquid Clarified Butter in a frying pan, add the vegetables and stir for a few minutes.
  • Add the fish and allow to evenly brown.
  • Pour in the wine and let it evaporate.
  • Proceed by adding cold water.
  • Bring to the boil, turn the heat low, remove the foam and add the aromatic herbs.
  • Let it simmer for 20 minutes and remove the foam when necessary.
  • Filter the stock using a strainer and allow to cool quickly.

Advice

  • It is recommended to add all ingredients when they're cold and pouring the butter over them. Cover and begin to stew. With this technique all ingredients are prepared without caramelising them.


Lemon peel powder

200 g caster sugar
200 g water
Preparation time: 12 hours

Ingredients for 50 g

 
  • Bring the water and sugar to the boil, then add the lemon peels and blanch them for 30 seconds.
  • Dry at least one night in a drying oven at 55°C.
  • Mix everything so that becomes a powder.

Crispy butter wafer

25 g flour
125 g water
75 g Liquid clarified butter 99,9 % fat
Preparation time: 15 minutes

Ingredients for 225 g

 
  • Mix all the ingredients.
  • Heat a non-stick pan and add a little bit of the ingredients, let it dry until you have a nice crusty result.

Risotto di mare with scallops

250 g Carnaroli rice
200  cloves
400 g sea truffles
1000 ml fish stock
150 g scallops
80 g Liquid clarified butter 99,9 % fat
10 g Liquid roasted butter 98 % fat
40 g crispy butter wafer
q.b  lemon powder
Preparation time: 30 minutes
 
  • Stew the clams with half of the liquid Clarified Butter and part of the wine, fry over high heat with the lid on the pan until the shells open.
  • Remove the clams from the shells and set the cooking fluid aside.
  • Put a little bit of liquid Clarified Butter in a pan and fry the rice briefly, then add the cooking liquid of the clams and the fish stock.
  • Turn the heat up and keep stirring.
  • Put the liquid Clarified Butter on the scallops and fry them quickly in a non-stick pan.
  • Add the liquid Roasted Butter to the strengthen the caramelisation.
  • Remove from heat when the shells are al dente.
  • Add the clams and stir the liquid Clarified Butter and the remaining wine underneath. 

Advice

  • Liquid clarified butter is ideal for fish-based risotto, where the taste really comes together.
  • Liquid roasted butter is ideal for coating roasted, blanched or cooked meat, fish and vegetables, to strengthen and enrich the aroma and the taste.


Finishing

  • Put the risotto on a plate with the scallops in the middle, season to taste with lemon powder and finish with the crispy wafer.

Corman'products of the recipe