Sake-Infused Miso Risotto with Seared Scallops and Wasabi Foam

Ingredients

• 1 cup arborio rice
• 1 cup miso paste
• 1 cup sake
• 4 cups vegetable stock, kept warm
• 2 tablespoons unsalted butter
• 1 cup parmesan cheese, grated
• 12 pieces scallops, patted dry
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup heavy cream, chilled
• 1 teaspoon wasabi paste

Method

1. 01
   In a large saucepan over medium heat, melt 1 tablespoon of butter. Add the arborio rice and toast for 2-3 minutes until slightly translucent.
2. 02
   Pour in the sake and stir until fully absorbed by the rice.
3. 03
   Begin adding the warm vegetable stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
4. 04
   After about 18-20 minutes, when the rice is al dente, stir in the miso paste and the remaining butter until well incorporated.
5. 05
   Remove the risotto from heat and gently fold in the grated parmesan cheese. Season with salt and black pepper to taste.
6. 06
   In a separate skillet, heat olive oil over high heat. Season the scallops with salt and pepper.
7. 07
   Sear the scallops for 1-2 minutes on each side until golden brown and just cooked through. Remove from the skillet and set aside.
8. 08
   To make the wasabi foam, whip the heavy cream until soft peaks form, then gently fold in the wasabi paste.
9. 09
   To serve, plate the risotto, top with seared scallops, and add a dollop of wasabi foam on the side.