Photo: Tèrra
Risotto with scallop coral and sea lettuce by Valerio Serino
12 May 2023
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.
