celeriac risotto with scallops, pea shoots, chestnut mushrooms and truffle shavings
Thanks to Chef Panos @panos_cooks_2.0 for his expert dish & photos.
In a saucepan, sauté the onion until it starts to soften, but don’t let it get too soft.
Add the celeriac, continue cooking for a couple of minutes, then add the wine and let it evaporate for a minute. Start adding the chicken stock, a little a time, until the celeriac is cooked through.
Lower the heat and add the Parmesan, truffle, truffle oil, spring onions, cream cheese and salt and pepper. Mix well until all the ingredients are combined.
In the meantime, drizzle some olive oil in a hot pan and season the scallops with salt and pepper. Pan-fry the scallops until you have a nice golden crust on both sides. Once they are ready, add the butter and caramelise for a minute.
Serve immediately; place the risotto on the base of your dish, add the scallops on top and then garnish with the chestnut mushroom shavings and black truffle shavings.
Drizzle with either wild garlic oil or extra virgin olive oil. Arrange the pea shoots to your liking and enjoy!
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