The ingredients
• 300g special risotto rice
• 1 vegetable stock cube
• 12 scallops
• 50g Bordier Semi-Salted butter
• 1 hazelnut of Bordier Butter & Caviar
• 1 onion
• 1 glass dry white wine
• 100g grated Parmesan cheese
• Olive oil
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Risotto with Bordier Butter & Caviar and Snacked Scallops
Moyen
4 people
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In a saucepan, boil the cube in 1L of water and leave to simmer throughout the preparation. Peel and slice the onion and sauté in a frying pan over high heat with a drizzle of olive oil until lightly colored.
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Add the rice and fry for a few seconds until translucent. Once the rice is pearly, moisten with the white wine while continuing to stir. The alcohol must evaporate before adding two ladles of the hot broth.
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Keep stirring and wait for the rice to absorb all the liquid before adding another ladle. Repeat until the rice is cooked and soft (about 20 minutes). Remove from the heat and stir in the Parmesan.
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Melt the Beurre Demi-Sel in a frying pan and snack the scallops (about 2 minutes on each side). Arrange the scallops on the risotto and top with a dab of Beurre Bordier & Caviar.
Maison Bordier: 4 professions
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
Cheese refiner
The House’s primary expertise: selecting and caring for the finest cheeses.
Creamery products
A selection of the finest creamery products made by passionate farmers and craftsmen.
Grocery products
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!