SCALLOPS RISOTTO WITH MATCHA AND BASIL OIL
|10 CL + 2 TBSP.||olive oil|
|350 G||risotto rice|
|250 ML||white wine|
|750 ML||seafood stock|
|1 TSP||Matcha for Cooking Fuku|
|15||basil leaves + a few extra leaves to serve|
|50 G||freshly grated parmesan|
|A PINCH||sea salt, cracked black pepper|
- Heat 1 tbsp. olive oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 2-3 min or until soft. Add the rice and cook, stirring, for 1-2 min.
- Add the wine, stir and cook until completely absorbed. Add the stock, 1 cup at a time, adding more once absorbed and cook, stirring often, for about 20 min.
- In the meantime, pour the olive oil, the Matcha and the basil leaves in a blender and mix until smooth. Heat the remaining tbsp. olive oil in a pan over high heat and cook the scallops, 1 min on each side, until golden.
- When the rice is cooked, remove from the heat, season with salt and pepper and stir through 50 g parmesan. Divide the risotto between plates and top with the scallops. Pour the Matcha and basil oil over the risotto and scallops, top with the extra basil leaves and serve immediately.
FOR: 4 PEOPLE | PREPARATION TIME: APPROX. 15 MIN. PLUS 30MIN BAKING TIME