Recipe

〈Scallop Po?le）
1.　Heat the olive oil in a frying pan, and saute scallops seasoned with salt and pepper.

〈Risotto〉
Stew “cooked rice with less water than ordinary” instead of raw rice, in almond milk to make risotto.
1. Make risotto base. First, fry unwashed rice in olive oil until translucent.
2. Add bouillon, and cook in an oven at 200 ℃ for 15 minutes. Then place on a shallow rectangular pan and chill, without steaming. *Skipping steaming process makes risotto “al dente”.
3. Lightly boil barley, and mix with risotto base.
4. Dice lower parts of asparagus into 2mm square, and boil quickly.
5. To complete the risotto, put #3 into a pan, and add almond milk and bouillon to briefly boil. Lastly, add asparagus, and season with salt and pepper.
*Hardness should be adjusted with bouillon.