Risotto with black garlic and scallops
Welcome to the festive world of Maison de l'Ail Noir, where authenticity and quality come together to create memorable culinary experiences. In this magical Christmas season, we're sharing a refined recipe that showcases our flagship product: Risotto à l'Ail Noir et Saint-Jacques.
Ingredients for the Garlic Risotto
Black and Scallops :
- 250g arborio rice
- 2 onions
- 8 black garlic cloves
- 50g Parmesan cheese
- Olive oil, salt, pepper
- 16 scallops
Ingredients for the broth:
- 2.5 L of water
- 2 black garlic cloves
- 2 leeks
- 2 carrots
- One bouquet garni
- Salt and pepper
Preparation of Risotto with black garlic and scallops:
- Prepare the Christmas broth:
- Roughly chop the leeks and carrots.
- Add them to a stewpot with the water, black garlic, bouquet garni, salt and pepper.
- Bring to the boil and simmer, uncovered, for 1 hour.
- Strain the broth and set aside.
- Prepare the festive risotto:
- Chop the onion and sauté in a frying pan until golden.
- Add the rice and sauté until translucent.
- Add the minced black garlic cloves.
- Pour in a ladleful of hot stock and stir until completely absorbed.
- Repeat this step until the rice is cooked (about 20 minutes).
- When the rice is soft, remove from the heat and add the Parmesan.
- Cook scallops:
- Sear the scallops in a hot pan with a drizzle of olive oil, 2 minutes on each side.
- Enchanted dressage:
- Arrange the risotto with a round cookie cutter, pressing down with the back of a spoon.
- Arrange the scallops gracefully on top.
Taste and celebrate the magic of Christmas with Black Garlic
This dish brings a touch of enchantment to your Christmas table. A symphony of delicate flavors that will warm hearts and awaken the senses.
Find our black garlic cloves for the recipe right here.
Bon appétit! ✨
