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Scallops with Squid Ink Rissoto

Chef: Nicolas Ramirez

Instagram: @rnico999




How did you get started?

I got started in a local restaurant in my hometown of Ibagué, Colombia. I don’t have memories of wanting to be anything other than a chef, it has been my desire since I was a kid. The fact of wanting to eat great meals, but not being able to afford them, made me want to become a chef. I wanted to create all the dishes that I saw on TV.

What was your first position?

I started as a third cook on a very small team. I had to prep, wash dishes and help during the rush time.






The story behind the dish:

This dish brings up memories of me trying to educate myself at the first restaurant that I worked at in the US. I learned so much simply from the support of my Head Chef and my own research.






What you need:

  • Cast Iron Pan

  • Spatula

  • Rice pot


Ingredients:

  • Arbóreo rice

  • Shallots

  • Oil

  • White wine

  • Fish stock

  • Squid ink

  • Butter

  • Parmesan cheese

  • Mascarpone cheese

  • Scallops

  • Oil

  • Butter

  • Thyme

  • Garlic


Directions:

  • Sweat shallots in butter then add rice

  • Pour white wine and reduce

  • Once the wine is evaporated, add fish stock just above the rice level

  • When rice is fully cooked, add in squid ink, butter, both cheeses

  • On the side, start with a hot pan and sear the scallops in butter, garlic and thyme; basting the scallops until fully cooked


To all the young cooks out there - I know it’s not easy to start in this industry, but I encourage you to work hard. You will see the result at some point. Never give up!



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