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Risotto alle Campesante8 servings Chef Antonio Arenas, Executive Chef | Emilia Restaurant |
Ingredients for Risotto:
• 16 oz. Carnaroli or Arborio rice
• 32 oz. water, approximately, as needed
• 8 oz. pasta water
Ingredients for Seared Scallops:
• 16 large sea scallops
• 1 oz neutral oil
• kosher salt, to taste
Ingredients for Passion Fruit Finish:
• 8 oz. The Perfect Purée Passion Fruit Concentrate, thawed
• 2 oz. passion fruit oil
• fresh herbs or microgreens
Method for Risotto alle Campesante:
1. Place rice in a wide, heavy-bottomed pan over medium heat. Toast dry for 3–4 minutes, stirring continuously, until the grains develop an even golden color and a light toasted aroma. Do not allow the rice to burn.
2. Begin adding water gradually, approximately 4-6 ounces at a time, stirring continuously. Allow the liquid to absorb before adding the next addition. Continue adding water as needed throughout the cooking process.
3. Gradually incorporate 8 ounces of pasta water during cooking to help develop the natural starch and creamy texture of the risotto.
4. Continue cooking for approximately 18 minutes, stirring frequently, until the rice is al dente and the risotto has a creamy, fluid consistency. Add small amounts of water as necessary.
5. Remove risotto from heat. Add butter, Parmigiano-Reggiano, and mascarpone. Stir vigorously until completely emulsified, smooth, glossy, and creamy. Adjust seasoning with kosher salt.
6. Immediately before serving, fold in fresh lemon zest.
7. Pat scallops completely dry and season lightly with kosher salt. Heat neutral oil in a sauté pan over high heat. Sear scallops for approximately 1½-2 minutes per side, or until deeply golden brown on the exterior while remaining tender and moist inside.
Plating:
1. Place approximately 4 ounces of finished risotto in the center of a warm, shallow bowl.
2. Spoon approximately 1 ounce of The Perfect Purée Passion Fruit Purée over the risotto.
3. Arrange 2 seared scallops on top of the risotto.
4. Finish with approximately ¼ ounce of passion fruit oil and garnish with fresh herbs or microgreens.
5. Serve immediately.
Chef’s Note:
The risotto should be served all’onda — soft, fluid, and glossy enough to gently spread across the plate. The richness of butter, Parmigiano-Reggiano and mascarpone is balanced by the bright acidity and tropical character of The Perfect Purée Passion Fruit concentrate. Fresh lemon zest adds brightness, while the natural sweetness of passion fruit complements the delicate flavor of the seared scallops.