Arborio Risotto with Asparagus, Seared Scallops & Black Caviar

Heat the chicken stock in a separate saucepan and keep it hot throughout. Finely chop the shallot and garlic.

In a deep saucepan or wide frying pan, melt some of the butter with a little olive oil. Add the shallot, garlic and thyme leaves and sweat until soft, without browning. Add the Arborio rice and toast it for 1–2 minutes, stirring, until each grain is coated and slightly translucent at the edges.

Pour in the white wine and cook over medium heat, stirring, until it has evaporated and the rice has absorbed its flavour.

Meanwhile, trim the tough ends of the asparagus. Blanch it for about 2 minutes, then plunge into iced water to keep its bright green colour. Reheat it gently in butter just before serving.

Add the hot stock about a ladle at a time, adding the next only once the last is mostly absorbed. Stir continuously to release the starch that makes risotto creamy. Cook for 15–18 minutes, until al dente, adding the asparagus towards the end.

Take the risotto off the heat. Add the remaining cold butter and the finely grated Parmesan, and stir in a circular motion until glossy and creamy.

Pat the scallops completely dry. Sear them in a very hot pan with a little oil for 1–1½ minutes on each side, until deeply golden outside and tender inside.