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Purple risotto with yogurt, scallops and caviar

First course
Beluga Siberian
Giuliano Lorenzon

Purple and black, a fashion dish and a mouthwatering serving. A beautiful dish enhances this recipe, which deserves precise timing in the serving, especially for the risotto, to keep preferably a little “al dente”.


  • 200 gr rice
  • 300 gr beet
  • 100 gr Beluga Siberian caviar
  • 600 gr broth
  • 6 scallops
  • 125 gr low-fat yogurt
  • 50 gr sour cream
  • Salt as needed
  • Pepper as needed


Proceed with cooking the risotto after dry-roasting it without vegetables or oil.

Cook and blend the beet. Drizzle with a bit of white wine, and once it has evaporated, add the beet juice and broth a little at a time. Adjust salt.

Cook 4 whole scallops in a hot pan with a tablespoon of oil. While the rice is cooking, prepare the yogurt sauce by blending yogurt, salt, pepper, and sour cream thoroughly.

Once the rice is cooked, cream with evo oil and serve. Create a spiral on the risotto with the yogurt sauce. Arrange slices of raw and cooked scallop on the top and finish with Beluga Siberian caviar.

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