Risotto with scallop coral and sea lettuce
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
Extra virgin olive oil
Mix the coral and sea lettuce together and set aside.
Take some fresh lemon zest and oregano leaves and mix them with the oil to make it aromatic.
Toast the rice, add salt and start to ladle in hot water.
After 10 minutes, stir in all the ingredients, cover and lower the temperature.
Serve at a temperature of 70°C/170°F if possible, so that all the aromas are released.