Prepare the delicate stock (15g per litre of water). Toast the Vialone Nano rice and cook it with the stock, making sure that it never stops boiling. Flash-fry the scallop in a pan with a drizzle of oil for about 40 seconds on each side. When the rice is cooked, add the purple cabbage cream, salt and pepper to taste.
Remove from the flame and stir with cow's milk ricotta and extra virgin olive oil. Plate the risotto in a wave shape with the scallop on top, a small dollop of ricotta and purple cabbage cream, and tufts of mountain cornflowers and aromatic herbs.