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White wine risotto, scallops, green asparagus cream and parmesan tile

Fish, Seafood & Shellfish

Classic recipe, simple ingredients, minimum effort for maximum flavors!


Recipe for 4 persons


200 Gr
Arborio rice
1 Unit(s)
White onion
4 Sprig(s)
200 Ml
White wine
1 Liter(s)
Fish stock
100 Gr
Parmigiano reggiano
50 Ml
Cream 35%


12 Unit(s)

Asparagus cream

0.50 Bunch(es)
Green asparagus
250 Ml
Chicken stock
50 Ml
Cream 35%

Parmigiano tiles

50 Gr
Parmigiano reggiano
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 45.00 min

  • Mise-en-place

    Chop the thyme, cut finely the onion. Slice down the asparagus in very small chunks. Shred the parmigiano for the tiles. Remove the coral from the scallops. Warm the fish fumet.

  • Risotto

    In a pan with olive oil, sweat the onions with the thyme, add the rice and roll it in the oil. Add the white wine, cook it on medium heat until the wine is totally evaporated, cover the rice with the fumet, gradually, and cook everything until it's totally absorbed. Repeat it until the rice is fully cooked. Lay it on a baking tray and reserve.

  • Asparagus cream

    Warm the chicken stock, put the asparagus inside and let it cook for 6 minutes until tender. Add the cream and get it smooth with the hand blender, salt and pepper.

  • Tiles

    On a baking tray put a silpat or a parchment paper, put some cookies cutter, with a little bit of parmigiano inside, remove the cutter. Cook it in the oven until you get a nice golden brown coloration, 3-4mins. Reserve.

  • Scallops

    In a hot pan with vegetable oil, pan-sear the scallops, until you have a nice golden brown coloration. Reserve them on a cooking tray.

  • Plating

    In a pan with a nice piece of butter, warm the risotto, add the shredded parmigiano and the cream. At the same time put the scallops for a minute in the oven. In a big plate, put a couple spoons in the middle of the plate, three scallops on the top, a tile of parmigiano and a couple spoons of asparagus cream around.

Official partners

When you pan-sear the scallops, you can put a little nod of butter in the oil as it will help a whole lot for coloration.

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