Risotto

• Chop the onion and press the garlic.
• Heat the oil in a sauté pan and sauté the onion and garlic. They should just become soft and not take on color. 
• Now add the risotto rice and let it sauté with the onion and garlic for 1 minute.
• Now pour in the white wine, and let it cook while stirring until the wine has evaporated. 
• Now add the chicken stock a little at a time, allowing the rice to absorb the liquid as you stir. 
• Continue adding more chicken stock until the rice is al dente - that is, with a bite. This takes about 25 minutes.
• A few minutes before it is done, add the butter and freshly grated Parmesan cheese.
• Season with balsamic vinegar, lemon juice, salt, and pepper. 
• When serving, add a little more freshly grated Parmesan. The consistency should be creamy, so the risotto flows a bit when served.   
• Pat the 6 scallops dry and sprinkle them with a little fine salt and sugar.
• Heat a pan with ghee/clarified butter - find the recipe and description for ghee here. Alternatively, you can use a combination of oil and butter. 
• Fry the scallops for 45 seconds on one side and 20 seconds on the other side.   
• Remove the underside of the langoustine tails with scissors and season with salt and pepper. Rub them with neutral flavor oil. 
• Secure the claws to the tails as shown in the picture below. Place the langoustines in a dish and bake them in the oven at 225 degrees Celsius (437 degrees Fahrenheit) with fan for about 3.5-4 minutes.
• Afterwards, pull the cooked tails out of the shell - make sure the intestine also remains in the shell. If not, it should be removed.   
• Peel the Jerusalem artichokes and slice them thinly on a mandoline. Let them dry on kitchen paper without touching each other. Press the Jerusalem artichokes with additional kitchen paper and a heavy ovenproof dish on top. 
• Meanwhile, heat neutral flavor oil in a pot to 150 degrees Celsius (302 degrees Fahrenheit). 
• Put 4-5 chips in the pot at a time - if you add too many, the temperature will drop.
• When it stops bubbling/sizzling around the Jerusalem artichokes, they are ready to be taken out. 
• Place them on kitchen paper and sprinkle with salt.
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