Black Garlic Sea Salt Dark Toasted Japanese Sesame Oil Ginger & Black Garlic Olive Oil

Mushroom & Scallop Risotto with Black Garlic Sea Salt

Name: Mushroom & Scallop Risotto with Black Garlic Sea Salt
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2-4
Cuisine: Asian
Ingredients: 300g Scallops (about 10-12); 1 Cup Japanese short grain rice; 4 Cups dashi (or mushroom vegetable stock); ½ Cup sake; 1 Cup sliced shitaake mushrooms; 1 Small yellow onion, diced; 1 Leek, thinly sliced; 1 Tbsp. Dark Toasted Japanese Sesame Oil; 2 Tbsp. Ginger &amp; Black Garlic Olive Oil; Black Garlic Sea Salt, to taste

Sep 13, 2026

This rich, super-savoury risotto is worth the stirring, we promise! Our umami Black Garlic Sea Salt coupled with Sesame Oil and Ginger & Black Garlic Olive Oil create the perfect blend of flavours for a simple mushroom and leek risotto. Topped with crusted scallops and you have a dinner that is sure to impress!

Mushroom & Scallop Risotto with Black Garlic Sea Salt

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

2-4

Prep Time

10 minutes

Cook Time

45 minutes

Author:

Neil Carby

Image of Mushroom & Scallop Risotto with Black Garlic Sea Salt

Ingredients

300g Scallops (about 10-12)
1 Cup Japanese short grain rice
4 Cups dashi (or mushroom vegetable stock)
½ Cup sake
1 Cup sliced shitaake mushrooms
1 Small yellow onion, diced
1 Leek, thinly sliced
1 Tbsp. Dark Toasted Japanese Sesame Oil
2 Tbsp. Ginger & Black Garlic Olive Oil
Black Garlic Sea Salt, to taste

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Directions

Salt scallops ahead of time (pat dry before frying).
Sauté the mushroom in the Sesame Oil, then remove from pan when soft and browned.
Add Ginger & Black Garlic Olive Oil and sauté the leek and onion, once translucent add the rice. Deglaze with the sake.
Once the sake is evaporated, add a ladle of hot dashi and cook until absorbed. Repeat the process until the risotto is cooked to your liking.
Add the mushrooms back right at the end just to re-warm during the final tosses.
Sear the scallopsvfor 1-2 minutes per side in a little oil until browned. Serve scallops on top or risotto, garnish with Black Garlic Sea Salt and leek strips.