Black Venere risotto with spring onions, dried tomatoes and caramelized scallops

Ingredients for 4 servings:

• 400 g rice, (black) Venere risotto
• 2 shallots, diced
• 500 ml chicken broth, veal or vegetable broth (as desired), hot
• 100 g tomatoes, dried, cut into strips
• 200 ml white wine, dry, good quality,
• 1 bunch of spring onions, sliced ​​into thin rings
• 150 g Parmesan, freshly grated
• 1 tbsp butter
• Salt
• pepper
• 4 scallops (1 per person)
• 20 g brown sugar
• some butter
• Olive oil or rapeseed oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the risotto in plenty of water overnight. Strain shortly before preparation. Melt the fat/oil in a saucepan over medium heat and sauté the shallots until translucent. Add the risotto rice and sun-dried tomatoes and sauté for a few minutes. Deglaze with the white wine and reduce almost completely. Now deglaze with 1 ladle of hot stock and reduce again. Stir well with a wooden spoon every now and then. Repeat this process until the rice is cooked, heating up more stock if necessary. Venere rice is never as soft as traditional risotto; it’s always a bit firmer! Add 1 tablespoon of butter, the spring onions, and the Parmesan cheese, and mix everything well. The rice should have a creamy consistency. Season with salt and pepper, and keep warm. Rinse the scallops and pat dry. Heat a little fat (if desired), caramelize the brown sugar, and briefly sear the scallops on each side, seasoning with salt and pepper. Arrange the rice on a plate and place the scallops on top. Serve with a light spiced sauce made from fish stock, Neuilly Prat, shallots, star anise, and cinnamon.