Creamy risotto cakes cooked on the griddle with scallops and strips of bacon

Ingredients (serves 4)

Risotto preparation (the day before)

• 250g round rice (such as Arborio)
• 1 small onion, peeled and finely chopped
• 5cl white vermouth
• 2 tbsp olive oil
• 75cl chicken stock
• 2 tbsp double cream
• 40g grated Parmesan
• 4 egg yolks
• Salt and Espelette pepper or Cayenne

Garnish

• 24 scallops
• 12 thin slices of bacon
• Salt and freshly ground pepper
• Olive oil

Preparation on the griddle

The day before – Prepare the risotto

1. Stock
Bring the chicken stock to the boil and keep it hot.

2. Risotto base
In a heavy-bottomed saucepan, heat the olive oil. Add the onion and sweat for 1 minute without colouring. Stir in the rice and cook until translucent for 2 minutes.

3. Cooking
Pour in the vermouth and reduce for 2 minutes. Add the stock one ladle at a time, waiting for it to be absorbed each time. Total time: 18 to 20 minutes.

4. Binding
Adjust the seasoning (lightly). Add the Espelette or Cayenne pepper, cream, parmesan, then quickly mix in the egg yolks.
Transfer to a tray, leave to cool, cover with cling film and refrigerate overnight.

The next day – Cooking and assembly

1. Bacon
Turn on the griddle. Cut the bacon slices into strips 2 to 3 cm wide. Grill them on one side until almost dry. Set aside on absorbent paper.

2. Scallops
Cut the scallops into large cubes, season with salt and pepper. Sear them quickly with a little olive oil for no more than 1 minute, stirring. Set aside on absorbent paper.

3. Risotto patties
Take out the risotto. Shape 6 patties about 12 cm in diameter. Place a drop of oil under each one and set them on the griddle. Distribute the scallop cubes over the patties, pressing them in lightly.

4. Cooking
Cook for 5 minutes, gently turn with a spatula, then continue cooking for another 5 minutes.

Finishing and serving

Serve the patties piping hot in the centre of the plates and, at the last moment, top them with grilled bacon strips arranged attractively.
For a hot-cold contrast, serve with a very cold spicy fresh tomato coulis around the patties.

Recipe by Patrick Asfaux for Vivaplancha