Risotto d'Oro: Saffron Bone...Risotto d'Oro: Saffron Bone Marrow Risotto with Diver Scallops

Name: Risotto d'Oro: Saffron Bone Marrow Risotto with Diver Scallops
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 320g superfino Carnaroli rice; 1.5L high-quality white veal stock, kept at a simmer; 1 tsp premium Persian saffron threads; 60g roasted veal bone marrow, extracted and minced; 2 small shallots, finely brunoised; 120ml dry Italian Pinot Grigio; 100g cold unsalted butter, cubed; 80g Parmigiano Reggiano, aged 24 months, finely grated; 12 U10 Diver Scallops, adductor muscle removed; 2 tbsp high-quality extra virgin olive oil; 1 tbsp fresh lemon zest; 2 tbsp finely chopped flat-leaf parsley; Maldon sea salt to taste

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Cuisine

Italian

👥

Servings

⏱

Prep Time

20 mins

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Cook Time

45 mins

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Difficulty

Hard

A luxurious elevation of the classic Milanese risotto, featuring creamy Carnaroli rice infused with premium saffron and roasted bone marrow, crowned with butter-seared U10 scallops and a citrus-herb gremolata.

ItalianHard

Ingredients

•320g superfino Carnaroli rice

•1.5L high-quality white veal stock, kept at a simmer

•1 tsp premium Persian saffron threads

•60g roasted veal bone marrow, extracted and minced

•2 small shallots, finely brunoised

•120ml dry Italian Pinot Grigio

•100g cold unsalted butter, cubed

•80g Parmigiano Reggiano, aged 24 months, finely grated

•12 U10 Diver Scallops, adductor muscle removed

•2 tbsp high-quality extra virgin olive oil

•1 tbsp fresh lemon zest

•2 tbsp finely chopped flat-leaf parsley

•Maldon sea salt to taste

Cooking Instructions

01
In a small mortar, grind half the saffron with a pinch of salt; soak all saffron in 100ml of warm veal stock for 15 minutes.
02
In a heavy-bottomed copper pot, melt the bone marrow over medium heat. Add the shallots and sweat until translucent without browning.
03
Add the rice to the pot. Toast the grains (tostatura) for 3 minutes until the edges are translucent and the rice smells nutty.
04
Deglaze with white wine, stirring constantly until fully evaporated.
05
Begin adding the simmering veal stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Incorporate the saffron infusion halfway through the cooking process.
06
While the risotto cooks, pat scallops dry and season with salt. Sear in a screaming hot pan with olive oil for 2 minutes on one side to achieve a deep golden crust, then 30 seconds on the reverse.
07
When the rice is al dente (approx. 18 mins), remove from heat. Perform the 'mantecatura': vigorously beat in the cold butter and Parmigiano Reggiano to create a creamy, 'all'onda' (wave-like) texture.
08
Combine lemon zest and parsley to create a fresh gremolata.
09
Plate the risotto on warm flat bowls, tap the bottom to spread it evenly, top with three scallops each, and finish with a sprinkle of gremolata and Maldon salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023