Risotto all'Oro e Capesante...Risotto all'Oro e Capesante con Olio di Gremolata

An elevated saffron-infused Acquerello risotto served with butter-basted Hokkaido scallops and a vibrant cold-pressed parsley-lemon oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the gremolata oil: Blanch the parsley in boiling water for 10 seconds, shock immediately in ice water, squeeze bone-dry, and blend with 50ml EVOO and lemon zest. Strain through a fine-mesh sieve or cheesecloth for a clear green oil.

2. 02

   In a wide, heavy-bottomed pan, dry-toast the rice over medium heat until the grains are very hot to the touch (approx. 2-3 minutes). Do not let the rice brown.

3. 03

   Deglaze the rice with the Franciacorta wine, stirring constantly until the liquid has completely evaporated and the alcohol scent has dissipated.

4. 04

   Begin adding the hot stock one ladle at a time, stirring continuously to release the starches. Add the saffron threads halfway through the cooking process (after about 8 minutes).

5. 05

   While the rice finishes cooking (16-18 mins total), heat a cast iron skillet with 10ml oil until smoking. Sear scallops for 90 seconds on one side to create a deep golden crust. Turn, add a small knob of butter, and baste for 30 seconds. Remove immediately.

6. 06

   Once the rice is 'al dente', remove the pan from heat. Perform the 'mantecatura' by vigorously whisking in the cold butter cubes and Parmigiano Reggiano to create a creamy, 'all'onda' (wavy) emulsified texture.

7. 07

   Plate the risotto on flat warm plates, tap the bottom of the plate to spread the rice evenly, top with three scallops each, and finish with dots of the vibrant gremolata oil.