Photo: Tèrra
Risotto with scallop coral and sea lettuce
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This summer risotto, created by chef Valerio Serino of Michelin-starred Tèrra restaurant in Copenhagen, should be eaten warm. It’s a dish that brings to mind the Mediterranean landscape, with iodised and aromatic notes, featuring elements that are normally discarded, like scallop coral.
12 May, 2023
serves for
2
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
Method
Step 01
Mix the coral and sea lettuce together and set aside.
Step 02
Take some fresh lemon zest and oregano leaves and mix them with the oil to make it aromatic.
Step 03
Toast the rice, add salt and start to ladle in hot water.
Step 04
After 10 minutes, stir in all the ingredients, cover and lower the temperature.
Step 05
Serve at a temperature of 70°C/170°F if possible, so that all the aromas are released.
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