Risotto all’Oro Nero e...Risotto all’Oro Nero e Capesante

A refined, Michelin-inspired aged Carnaroli risotto infused with burnt leek ash, topped with paper-thin scallop carpaccio, fermented lemon gel, and shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   Char the leeks in a 250°C oven or over an open flame until completely blackened and dehydrated. Grind into a fine powder (ash) and sift through a chinois.

2. 02

   Blend the preserved lemon pulp with a splash of water until smooth. Strain and place in a squeeze bottle to create the lemon gel.

3. 03

   In a heavy-bottomed copper pan, toast the rice dry over medium heat for 3 minutes until the grains are hot to the touch and smell nutty. Do not add oil yet.

4. 04

   Deglaze the rice with vermouth, stirring until the liquid has completely evaporated.

5. 05

   Begin adding the simmering fish fumet one ladle at a time. Stir constantly to emulsify the starches. Maintain a gentle simmer.

6. 06

   While the rice cooks, thinly slice the chilled scallops into translucent discs. Arrange them on a cold plate and brush lightly with olive oil and a pinch of sea salt.

7. 07

   When the rice is al dente (approx. 16-18 mins), remove from heat. Vigorously beat in the cold butter, Parmigiano, and 1 teaspoon of leek ash (mantecatura) until creamy and obsidian black.

8. 08

   Spread the risotto flat on a warm plate. Layer the scallop carpaccio over the center. Dot with lemon gel and finish with a generous shaving of bottarga and a dusting of leek ash.