To prepare the risotto with scallops and citrus, first, release the fruit from the shell (1), separate the coral from the nut (2) and set aside. Place the nuts in a bowl and season with oil (3).

This recipe has influences from all over the place. It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to ...