Recipe: Scallops and Black Ink Risotto Classic

The Maya Kitchen recently featured Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask. Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

One of the recipes Chef Chele shared was that of the Classic Scallops and Black Ink Risotto

Scallops and Black Ink Risotto

 

Scallops and Black Ink Risotto Classic

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
300 grams White onion Julienned
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
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