This month our head chef Johnny Triscari shares his recipe for a dish on our current menu that is proving very popular
Risotto of squid ink, carpaccio or scallop, preserved lemon dressing
Serves 10
risotto
500g Ferron Vialone Nano arborio rice
1 tea sp squid ink
300g onions, finely diced
3 garlic cloves, peeled and very finely chopped
250f butter
400ml dry white wine
1 bunch dill, stalked and finely chopped
1/2 bunch continental parsley, stalked and chopped
100ml Pernod
3L chicken stock, boiling
1 lemon, strained juice
scallop carpaccio
8 large scallops
10ml dark soy
1 tea sp brown sugar
dressing
2 preserved lemons, pulp removed and very finely diced
100ml chardonnay vinegar
0.5g saffron
100ml EV olive oil
100ml grape seed oil
1 tea sp sugar
to finish
20 large scallops, roe off
sea salt flakes
1/2 punnet snow pea shoots
1 ripe Roma tomato, skinned, seeded and finely diced
method
risotto
Sauté onions and garlic on medium heat with half of the butter. Do
not allow them to colour. Add the rice and cook for about two minutes
stirring constantly. Add wine and cook until it is evaporated. Add three
large ladle of stock and bring to the boil; reduce to a simmer. Continue
cooking, adding stock as required until the rice is just tender but still
has some resistance.
To finish
Add the squid ink and lemon juice and stir through in the remaining butter to gloss the rice.
