Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Thyme crumbs
Cress cream
Risotto
Scallops
How it's done
Thyme crumbs
Blitz the almonds in a food processor, transfer to a bowl. Add the olives and thyme, mix, season.
Cress cream
Puree the soft goat's cheese, cress and Martini in a food processor.
Risotto
Heat the oil in a wide pan. Add the garlic and sauté briefly. Add the rice, sauté while stirring until the rice is translucent. Pour in the vermouth and reduce almost completely. Gradually add the water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 35 mins. until the rice is al dente. Add the spinach in batches, stir in, allow to wilt. Mix in the cress cream, season.
Scallops
Heat the oil in a non-stick frying pan. Salt the scallops, fry for approx. 2 mins. on each side. Plate up the risotto, top with the scallops and thyme crumbs.
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