Risotto broth


  1. Bring the chicken broth with parsley, dill and mint to the boil.
  2. Simmer on a very low heat for 15 minutes.
  3. Pass through a strainer.
  4. Salt the broth.



Risotto nero


  1. Sweat the chopped onions in the olive oil.
  2. Glaze the rice: add the black rice and stir well to coat the grains of fat.
  3. Pour in the iced white wine and reduce for one minute.
  4. Add the hot broth to the pan little by little.
  5. Cook on a low heat, stirring constantly.
  6. Continue cooking adding broth as you go for 15 minutes.
  7. Spread the rice on a plate and set aside in a cool place.



Citron confit


  1. Make a syrup with lemon juice, sugar and water.
  2. As soon as it comes to the boil, add the lemon zest.
  3. Cook until the zest is soft.
  4. Leave in the cooking syrup.



Finishing and dressing


  1. In a non-stick skillet over high heat, pour in a drizzle of olive oil and add the scallops before seasoning.
  2. Cook for just one minute each side so that they are well colored on the surface but remain almost raw inside.
  3. Warm up 30 cl of risotto broth. As soon as it comes to the boil, add the rice. Mix continuously without stopping.
  4. When the rice is hot, add the Comté cheese, then emulsify the risotto with the cold butter in small cubes.
  5. Stir in the crème fraîche. Check the seasoning.
  6. Arrange the risotto on the plates, distribute the scallops.
  7. Add the dices of candied lemon and the fennel sprigs.