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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

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
  • 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.

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 castor sugar
200 g water

Crispy butter wafer

25 g flour
125 g water
75 g Liquid clarified butter 99,9 % fat

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
  • 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.

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

Corman'products of the recipe