PREPARATION METHOD

1. 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.
2. 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.
3. 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.
4. 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.