Recipe by Wells Crab House | www.wellscrabhouse.co.uk
1 onion, finely chopped
1tbsp of olive oil
20g of butter
300g of risotto rice
150ml of dry white wine
1.2l of vegetable stock
1 cauliflower, leaves removed
125ml of mascarpone cheese
50g of sultanas
100ml of double cream
Knob of butter
50ml of milk
Salt & pepper
For the risotto
Sauté the onion and the garlic in the olive oil. Add the rice and stir to coat in the oil. Add the wine and stir over a low heat until the wine is nearly absorbed. Slowly add the stock a little at a time. Before all the liquid has gone, put aside and move onto the next stage.
Prepare the cauliflower – Break of 5 or 6 small one-inch florets and slice wafer thin. Chop the remaining cauliflower into small pieces.
In a pan add the cream, sultanas, seasoning, remaining cauliflower pieces and milk on a low heat so that the cauliflower softens. Once soft you need to purée, adding a drizzle of oil to add a gloss.
Take your risotto back to a low heat and add the thin slices of cauliflower to the risotto. Stir very carefully to keep them intact. Once al dente, add the mascarpone and stir gently until blended and add a good amount of pepper to your personal taste.
In a pan, with hot oil, sear your scallops 2 minutes on each side
Dishing up – Smear two flicks of cauliflower purée around the side of the plate. Put a spoonful of risotto in the centre and flatten. Place the scallops on top of the risotto. Drizzle a little oil over the scallop.