- 2 scallops
- 1 large king prawn, cleaned and
blood stem removed
- 50g rice (Arborio or Carnaroli)
- 100 ml vegetable stock
- 20g sesame seeds
- 3 tbsp olive oil
- 1 tbsp mascarpone cheese
- 1 red onion, diced
- 5 ml cooking cream
- 20g bitter dark chocolate
- 20g soft butter
- 1 shallot, diced
- 50 ml port wine (optional)
- 1 small cup of dry white wine (optional)
- Fresh ginger
- Grated parmesan cheese
- Salt & pepper
- For the risotto, melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, and then stir in the rice.
- Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in 1/3 of the hot stock; reduce heat to medium. Cook and stir until the stock has been absorbed by the rice, 5 to 7 minutes.
- Add half of the remaining stock, and continue stirring until it has been absorbed.
- Finally, pour in the remaining stock, and continue stirring until the risotto is creamy.
- Finish by stirring in the Parmesan cheese, the cooking cream, mascarpone cheese and seasoning to taste with salt and pepper.
Bitter cocoa sauce
- Melt butter in a saucepan over medium-high heat.
- Add the diced shallot; cook and stir for 2 minutes until the shallot begins to soften. Add the port wine and some stock.
- Reduce the heat. Add the soft butter and stir gently.
- Add the bitter chocolate and stir well. Season well and serve.
Scallops and shrimps
- Season them with salt and pepper, then cover in sesame seeds.
- Heat the olive oil in a saucepan over medium-high heat and delicately panfry 2 minutes on both sides until golden-brown.
Assembling the dish
- Arrange the risotto in the center of a deep round plate.
- Top with the shrimp and scallop and the sauce around the risotto. Serve warm.