|Squid Ink Risotto with Seared Scallops and Shimeji Mushrooms|
Squid Ink Risotto with Seared Scallops and Shimeji Mushrooms
Shared by Laurent Lherisson, Executive Chef of Grand Millennium Kuala Lumpur
This is an earthy, yet, light dish, that will please the lunch crowd as much as the dinner crowd. It's elegant but still simple to accomplish, with just a few ingredients to put in your basket.
Ingredients (for 4 servings)
200g of risotto rice
1 large shallot, diced
1 garlic clove
200ml of white wine
20g of squid ink
500ml of fish stock
1 tablespoon olive oil
28pcs scallop (muscle/meat only)
150gr shimeji mushroom
12pcs skinny asparagus (thin ones) cut 5cm from the head
celery branch leaves (yellow) – chopped chives – fresh chervil
olive oil – salt – black pepper
1 knob of butter
1- Sweat the diced shallot and garlic in a wide bottomed pan with a little olive oil until soft and sweet.
2- Add the risotto rice and fry for a few seconds until lightly toasted.
3- Add all of the white wine and cook until all of the liquid has been absorbed into the rice.
4- Add the squid ink into the pan. After a minute start to ladle in the fish stock, wait until each ladle of
stock is absorbed before adding the next.
Do this until all of the fish stock has been added, the process should take around 25 minutes.
5- Stir the contents of the pan continuously, cooking on a medium heat.
When the risotto is nearly cooked, but still has a soft, fluid consistency add a knob of butter and stir
6- Meanwhile, in a hot sauté pan with a little olive oil, sear the scallops on both sides (about 2 minutes on each side) with a little salt and pepper. Remove the scallops from the pan and throw in the shimeji
mushrooms and the asparagus heads, give them a quick sear (about 1 minute).
7- Serve the squid ink risotto on four plates. Dispose six scallops on top of the risotto in a circular shape with one in the middle. Arrange some shimeji mushrooms between each scallop and three asparagus heads per plate. Sprinkle with the celery leaves, the chopped chives and the fresh chervil.
- Instead of using risotto rice, once in a while, I like to use “Orzo” pasta rice.
Just cook the “Orzo” pasta rice in boiling water (like with any other type of pasta), keep them very “al dente”, strain and cool down in iced water.
When needed, warm the “Orzo” pasta rice in a pan, with a knob of butter, the squid ink and a tablespoon of mascarpone cheese – season with salt and pepper – done.
- If you don’t like to use squid ink, I will suggest you to cook your risotto plain, then add-in, at the end, half a leek washed, thinly sliced and sweated in butter. The leek will give a nice peppery flavor to your rice.
Thanks for sharing this recipe with The Yum List Chef Laurent!
|Laurent Lherisson, Executive Chef of Grand Millennium Kuala Lumpur|