Risotto Oro e Mare:...Risotto Oro e Mare: Saffron Arborio with Pan-Seared Scallops and Pistachio Gremolata

A luxurious, vibrant saffron-infused risotto topped with caramelized U10 scallops, finished with a bright Sicilian pistachio and lemon gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the stock to a low simmer. Add the crushed saffron threads and let them infuse the liquid with a deep golden hue.

2. 02

   In a heavy-bottomed wide pan, heat 1 tablespoon of olive oil over medium heat. Add the shallots and sauté until translucent but not browned.

3. 03

   Add the rice to the pan and toast for 2-3 minutes, stirring constantly until the edges are translucent and the grains smell nutty.

4. 04

   Deglaze the pan with the white wine, stirring until the liquid has been almost completely absorbed by the rice.

5. 05

   Begin adding the warm saffron stock one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next. This process should take about 18-20 minutes until the rice is al dente.

6. 06

   While the risotto cooks, prepare the gremolata by mixing the chopped pistachios, lemon zest, and parsley in a small bowl. Set aside.

7. 07

   Season the scallops with sea salt. Heat a cast-iron skillet with the remaining oil over high heat until smoking. Sear the scallops for 2 minutes on one side until a deep golden crust forms, then flip and sear for 30 seconds. Remove from heat immediately.

8. 08

   Remove the risotto from the heat. Perform the 'mantecatura' by vigorously stirring in the cold butter cubes and grated Parmigiano Reggiano until the texture is creamy and glossy.

9. 09

   Plate the risotto on warm shallow bowls, top with three scallops each, and garnish generously with the pistachio gremolata and a final drizzle of olive oil.