50 minutes Medium 4

Black tea risotto with capasanta tartare whipped with truffle cream

An ideal first course for lovers of bold pairings such as white truffle and fish.


  • 320 grams of carnaroli rice
  • 8 scallops
  • 1 l of water
  • Versilfood truffle cream
  • Versilfood summer truffle extra virgin olive oil
  • Two teaspoons (or a sachet) of Darjeeling or Earl Grey black tea
  • Zest of half a lime
  • Salt


Start by putting 25-30 grams of the truffle cream (15 – 20 gr) in the freezer, they will help you later for the creaming.

Clean the scallops putting them in a bowl with water and salt for 30 minutes, then open the two shells with a small knife. Extract the fruit and coral, rinse them under running water, pat them dry slightly and cut them into tartar.

Sprinkle the tartare with salt and lemon scallops and refrigerate for 20 minutes, covered.

Bring to a boil 1 liter of water, adding two tablespoons of black tea, Darjeeling if you prefer a lighter taste, Earl Grey if you want a more citrus result.

Leave to infuse for 6 minutes, then remove.

Meanwhile, toast the rice directly in the pan, with a little oil but without shallots. Once toasted, start adding your “broth” of tea, continuing for about 17 minutes. Remember not to let it dry too much.

Once ready, turn off the fire and go get your tartare in the fridge and frozen truffle cream in the freezer.

Toss the creamy in the steaming risotto: the heat, in contact with the cold butter, will create a perfect emulsion to stir the dish.

Add salt to taste.
Serve and place on each portion of your risotto two tablespoons of scallop tartare.
Finish with a shower of lime zest and a drizzle of raw summer truffle oil.
Your precious recipe will be ready to delight every palate, even the most demanding.