Ingredients:

Lavender Salt from COOKandGRILL

200 g risotto rice (Carnaroli)

100 ml Riesling

800 ml vegetable stock

2 shallots diced

45 grams of butter

2 g saffron, ground

60g Parmesan

12 scallops

Preparation:

Melt 15 g of butter in a saucepan, sauté the finely chopped shallots in it, then add the rice and sauté while stirring until every grain of rice is coated with a film of fat. Deglaze with the Riesling and reduce over a high heat.

When the liquid has almost been absorbed, add a ladle of meat stock, stir frequently and continue to reduce. Repeat until the vegetable stock is used up and the rice grains are al dente (about 15-20 minutes).

Halfway through cooking, stir in the saffron. Take the pot off the stove, stir in 30 g butter and the Parmesan, season with salt and pepper to taste. Cover and leave to rest for 5 minutes.

Lightly pepper the scallops and fry in the hot butter (2-3 minutes), turn, fry briefly again and set aside.

To serve, place the saffron risotto in the center of the plate, arrange the scallops alongside and sprinkle with lavender salt.