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Beurre Bordier & Caviar Risotto with Griddled Scallops

Serves 4: Ingredients: 300g arborio or other risotto rice 1 cube vegetable stock 12 scallops 50g salted Bordier butter 1 knob Bordier Caviar Butter 1 onion 1 glass dry white wine 100 g grated Parmesan Olive oil Preparation: In a pot, boil one quart of water, then add the stock cube. Let[...]