Black and White Risotto with Saffron and Hazelnut Oil

Black and White Risotto Carnaroli with Saffron and Hazelnut Oil

Colours and tastes. Simplicity and sophistication. Combine both to get this delicious recipe for your Friday night dinner at home with family and friends. Exquisite plates like this one can also be prepared at home! Try it out.

Ingredients (for 4 people)

140 g Carnaroli rice
140 g of black rice
12 scallops
Fish broth
0.5 g of saffron
Hazelnut oil
Extra virgin olive oil
Dry white wine

Cooking instructions

Preparation: Sauté half a chopped shallot in a pan with a bit of olive oil, add the Carnaroli rice and toast it; add the wine; continue cooking by adding some fish broth. Drain and finish cooking with the remaining chopped shallot, wilted with a drizzle of olive oil and the fish broth; also mix this with hazelnut oil. Clean and wash the scallops and cook on the grill. At the center of the dish place some black rice, and around it arrange the Carnaroli rice, adding the softened saffron (previously softened in some fish broth). Serve with scallops lying on top of the rice bed.

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