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Risotto with scallop coral and sea lettuce by Valerio Serino

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
45MIN
Cuisine

Ingredients

Carnaroli rice: 180g/6.3oz

Sea lettuce: 50g/1.8oz

Scallop coral: 20g/0.7oz

Lemon zest: to taste

Oregano: 50g/1.8oz

Extra virgin olive oil: to taste

White pepper: to taste

Salt: to taste

Get the recipe for risotto with scallop coral and sea lettuce by chef Valerio Serino of Michelin-starred Tèrra restaurant in Copenhagen.

Method
01.

Mix the coral and sea lettuce together and set aside.

02.

Take some fresh lemon zest and oregano leaves and mix them with the oil to make it aromatic.

03.

Toast the rice, add salt and start to ladle in hot water.

04.

After 10 minutes, stir in all the ingredients, cover and lower the temperature.

05.

Serve at a temperature of 70°C/170°F if possible, so that all the aromas are released.

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