1 tablespoon of butter
1 tablespoon of olive oil
2 cloves of minced garlic
1/3 of a chopped onion
1 artichoke (petals and hearts)
140g of arborio rice
3 vegan scallops
25g of Brie cheese
100ml of heavy cream
50g of fresh parsley
50g of palm heart
Salt and black pepper to taste
1 tablespoon of butter
1 tablespoon of olive oil
2 cloves of minced garlic
1/3 of a chopped onion
1 artichoke (petals and hearts)
140g of arborio rice
3 vegan scallops
25g of Brie cheese
100ml of heavy cream
50g of fresh parsley
50g of palm heart
Salt and black pepper to taste
Cook the artichokes in abundant water and salt
When the petals start to release easily, it's because they're cooked
Unfurl the artichokes, saving the prettiest petals for garnish
Slice the palm heart into rounds. Reserve
Chop the fresh parsley into strips, squeezing lemon juice to prevent oxidation. Reserve
Mince garlic and onion. Reserve
Clean the scallops. Reserve
Cook the rice until it's al dente. Reserve
In a skillet, sauté the garlic and onion until they're translucent
Add the palm heart
Then add the arborio rice, Brie cheese, and heavy cream
When the rice is cooked to perfection, add the parsley
In another non-stick skillet, pan-fry the scallops
When ready, flake them
Assembly
Place a metal ring over the plate and fill it with risotto
Arrange the parsley on top
Add the scallops
And finally, the artichoke heart
Arrange the petals around the risotto like a flower.
