Wild mushroom risotto with scallops, parmesan 'spaghetti' and a squid ink tuile Recipe

Carnaroli rice risotto with scallops and wild mushrooms accompanied by parmesan 'spaghetti' and a squid ink tuile.

  • Preparation
  • Cooking time
  • Rest time
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(38 votes) 3.5/5


Pour people
  • Scallop(s) : 18 whole
  • Carnaroli rice : 350 g
  • Onion(s) : 1 whole
  • Dry white wine : 20 ml
  • Olive oil : 20 ml
  • Chicken stock : 1000 ml
  • Fresh mixed wild mushroom(s) : 200 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Part one of the recipe
  • Double cream : 200 ml
  • Water : 200 ml
  • Grated parmesan : 100 g
  • Agar agar : 2 g
  • Part two of the recipe
  • Unsalted butter : 20 g
  • Plain flour : 20 g
  • Egg white(s) : 20 g
  • Fine salt : 2 pinch(es)
  • Piment d'Espelette : 1 g
  • Squid ink : 2 whole



    Wash the scallops under cold running water. Wash the mushrooms then drain and dry.

    Peel and finely shop the onion then sweat with olive oil and the mushrooms. Add the rice and stir well to coat the rice in olive oil. Cook for a few minutes before deglazing with white wine. Reduce the wine by half then add a little of the stock until the rice is covered. Stir frequently. Once the liquid has all been absorbed, add a little more stock and stir often. Repeat this process until all the stock has been incorporated and the rice is cooked (this should take about 30-40 minutes). Season with salt and freshly ground pepper.


    Place the cream, water, parmesan and agar-agar in a pan and bring to the boil, simmer for 2 minutes. Add the kappa, mix and then season with salt and piment d'Espelette.

    Use some small straws or tubes and a syrinque to make the 'spaghetti'. Fill the tubes/straws with the parmesan cream. Place the tubes in a bowl of cold water and leave to rest.


    Preheat the oven to 170°c.

    Make the squid ink tuiles: use a spatula to mix the butter and the flour then add the egg whites. Season with salt then add the squid ink. Mix well. Use a spatula or pastry brush to spread the mixture on to a silicone baking sheet then transfer to the oven and cook for 15 to 20 minutes depending on thickness. Once cooked, cut in to individual tuiles and cool before serving.

    Heat a frying pan to hot, add a little olive oil then lightly brown the scallops. Season with salt and piment d'Espelette.

    Use stainless steel serving rings to plate the risotto and then top with 3 scallops. Remove the tubes filled with parmesan cream from the water. Fill a syrinque with water and attach the nozzle to one end of the tube, gently press the plunger of the syringue down to extract the parmesan 'spaghetti' from the tube and place on top of the risotto. Finish the dish with a squid ink and serve immediately.

Chef's tip

«Sprinkle a few sesame seeds on to the tuiles before cooking to add a little extra crunch.»

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