English
Recipe for celery risotto with scallops & Pinot Noir Exception
40 min
Moderate
Easy
Discover a daring creation by chef Matthieu Frinault: his risotto with celery, scallops and full-bodied jus. A symphony of flavors where the tenderness of the scallops blends with the melt-in-the-mouth texture of the celery, all enhanced by a bewitchingly full-bodied jus.
Elegant food and wine pairing Pinot Noir Exception!
When paired with Exception Pinot Noir, this dish reaches gustatory heights: the fruity aromas and delicate tannins of the wine blend harmoniously with the richness of the dish, bringing incomparable depth and elegance to every bite. A gourmet culinary experience, to be shared without restraint.
Enjoy!
Ingredients
Preparation:
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Prepare the vegetables
Peel and chop shallots. Wash and peel the celeriac, then dice.
Melt the butter in a saucepan, then brown the chopped shallots and diced celeriac for around ten minutes. -
Cook the risotto
Add the rice, moisten with the white wine and allow to brown for a few minutes. Add the chicken stock gradually, waiting for it to be fully absorbed before adding another ladleful. Allow 15 to 20 minutes for the celery to melt. Tie with the Parmesan and butter.
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Prepare the scallops
Roast the scallops in butter, and brown the chorizo cubes in a frying pan.
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Presentation
Serve the risotto with the spicy jus and Parmesan shavings.
Bon appétit!
We were just talking about that!
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Recipe for celery risotto with scallops & Pinot Noir Exception
