Black rice risotto with scallops and pistachio virgin oil

Ingredients

• 9 scallops
• 130g black rice
• Poultry broth:
• 1.5L water
• 75g dehydrated poultry stock
• 1 carrot
• 1/2 turnip
• 4 sage leaves
•  1 shallot
• 1 sprig rosemary
• 4 sprigs thyme
• 1 leek top
• Virgin pistachhio oil "Huilerie Beaujolaise"
• Olive oil for cooking
• Guérande salt to taste
• Sage leaves to taste

Instructions

• Begin by preparing the poultry broth with all the listed ingredients. Bring to a boil, then simmer over high heat for 10 minutes after the first boil.

• Remove the small muscle (and the coral, if present) from the scallops and rinse under cold water. Store between two sheets of paper towel in the fridge.

• After 10 minutes of boiling, extract 1/2 liter of broth and transfer it to another saucepan. Add the black rice and cook over medium heat according to the rice’s cooking time.

• Continue reducing the remaining poultry broth over medium heat for another 25 minutes.

• In a small bowl, pour a splash of pistachio virgin oil and season with a pinch of fleur de sel. Let the salt dissolve while you prepare the rest.

• Drain the cooked black rice and keep warm.

• Strain the poultry broth and blend with a hand blender to achieve a smooth sauce.

• Sear the scallops in a hot pan with a splash of olive oil. Cook until golden on both sides, then set aside on a plate.

• Using a round mold placed in a deep plate, arrange the black rice and top with three scallops per person, brushed with seasoned pistachio oil. Pour the poultry sauce around the mold, then remove it. Drizzle a few drops of pistachio virgin oil around the plate and garnish with fresh sage leaves.

Enjoy!