I usually make risotto as a lunch or dinner portion but I’ve never made it as an appetizer dish. Since my menu project has 9 courses, I have to keep my dishes small so that’s why I needed to make this small-sized portion of risotto.
The king oyster mushroom idea that I had didn’t go as well as I had hoped but I included a photo of it anyway (bottom of page).
A quarter cup of rice made 4 little portions!
[100% organic, wild colossal scallops]
- 2 garlic cloves, minced
- 1 shallot, minced
- ¼ cup Arborio rice
- ½ cup white wine
- 1 TBS olive oil
- 2 TBS butter
- One 8 oz. clam juice
- 5 cups shrimp stock
- 2 TBS squid ink
- ¼ cup parmesan, freshly grated
- 1 king oyster mushroom, sliced vertically
- 4 Atlantic sea scallops
- Butter, as needed
- Canola oil, as needed
- Salt & pepper
In a pot, pour the clam juice into the shrimp stock and bring to a boil then reduce heat to a slow simmer.
In a pan on medium-low heat, melt the butter and heat up the olive oil. Sweat the garlic and shallots and stir for a minute. Stir in the rice and make sure the butter and oil fully coats the rice. Cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and cook until completely absorbed and the wine taste has evaporated.
Add 1 cup of the hot stock mixture and simmer, stirring frequently, until all the liquid has been absorbed and the bottom of the pan is almost dry. Adding ½ cup stock at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is al dente, about 20-30 minutes. Before adding the last addition of stock, stir in the squid ink.
When risotto is done, season with salt and pepper. Then fold in the grated cheese and combine well. Adjust seasoning and keep warm.
Sauté the slices of mushroom in butter and a drop of oil until they are golden brown. Season with salt. Drain on paper towels and slice each into thirds, vertically.
Season the scallops right before putting them into the hot pan and sear them.
Place the slices of mushroom in a crisscrossing/weave pattern on the plate, then place risotto in a 2-inch ring mold, and place a scallop on top. Top and decorate with microgreens.
I used radish sprouts because they are a little spicy.