SITCHU MAGAZINE Risotto Milanese with Seared Scallops & Oyster Emulsion Serves 6 Ingredients Method Emulsion 2 litres chicken stock 25 g unsalted butter 450 g (about 2 1/4 cups) carnaroli rice Salt flakes, to taste 1 pinch saffron threads 25 g veal bone marrow, finely chopped (order from your butcher) 75 g cold butter 50 g Grana Padano, freshly grated Scallops 3 x scallops per person, cut in half horizontally once seared Olive oil for searing Oyster EVOO Emulsion 200 ml yield 10–12 Sydney rock oysters (with their liquor) 10 ml lemon juice 80–100 ml extra virgin olive oil (mild, not too peppery) White pepper (optional) Emulsion Place oysters (with liquor) and lemon juice in a blender and blend until smooth. Keep cold. With the blender running, slowly stream in EVOO to form an emulsion. Blend until silky and lightly thickened, then pass through a fine chinois. *The texture should be smooth, glossy, lightly thickened but pourable. If too thick, add 1–2 tsp cold water or oyster liquor. If it splits, re-blend with 1 fresh oyster. If too acidic, add a little more oil. Risotto Bring stock to a simmer in a heavy-based saucepan over high heat, then reduce to low and cover. Melt unsalted butter in a heavy-based saucepan over medium heat. Add rice and a pinch of salt; cook, stirring constantly, for 2–3 minutes until very hot but not coloured and lightly toasty. Add saffron and enough stock to just cover the rice. Cook for 8 minutes, adding stock one ladle at a time as absorbed, shaking the pan; do not stir. After 8 minutes, begin stirring. Cook 7–9 minutes more until al dente, adding stock as needed. Remove from heat, cover, and rest for 1 minute. Heat a second pan until very hot. Add oil and sear scallops for 1–2 minutes until brown. Flip and cook 1–2 minutes more. Slice horizontally. While scallops cook, add bone marrow, cold butter, and Grana Padano to the risotto. Beat with a wooden spoon, shaking the pan, until creamy; adjust with stock if needed. Spoon onto flat plates and tap gently on a tea towelcovered bench to flatten. Drizzle with emulsion, top with scallops, and serve immediately. 09 Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes
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