How to Make It

Step 1

Directions for risotto:

Step 2

In a large pot over high heat, combine chicken stock and coconut milk. Bring to a boil, then immediately reduce heat to low and keep warm. Place olive oil in a pan over medium-high heat. Once hot, add shallots and stir until soft, about 3 minutes. Add coconut and rice and continue stirring 1 minute. Carefully pour in wine and stir until almost absorbed. Add warm stock 1/2 ladle at a time; stir until almost absorbed before adding more. Continue until rice is tender and most of stock is used, about 35 minutes. Remove risotto from heat; add butter, salt and pepper

Step 3

Directions for ice cream:

Step 4

Bring milk, cream, and 1⁄2 cup sugar to a simmer with vanilla bean.

Step 5

Add basil. Cover and steep for 20 minutes, then strain to remove basil.

Step 6

Whisk egg yolks and rest of sugar in mixer until pale yellow, light and fluffy.

Step 7

Heat basil milk back to simmer.

Step 8

Temper egg yolks with basil milk.

Step 9

Pour tempered egg yolks into basil milk, heat slowly until nappant.

Step 10

Strain over bowl set over ice bath immediately.

Step 11

Once cool, add ¼ cup fres chopped basil to ice cream mixture and spin in ice cream maker until consistency of frozen yogurt.

Step 12

To complete: Sear scallops in hot pan with oil, baste with butter. Place risotto in a plate, top with small scoop of ice cream and scallops.

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