Saffron Acquerello Risotto with...Saffron Acquerello Risotto with Pan-Seared Scallops and Fennel Pollen

An elegant, Michelin-star interpretation of classic Milanese risotto, featuring caramelized U10 scallops, aromatic saffron-infused aged Carnaroli rice, and a dusting of wild fennel pollen.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, steep the saffron threads in 50ml of warm stock for at least 15 minutes to release their vibrant color and complex aroma.

2. 02

   Heat a heavy-bottomed copper pot or saucier over medium heat. Add 15ml of olive oil and the minced shallot. Sweat the shallot slowly without browning for 3 minutes until translucent.

3. 03

   Add the Acquerello rice directly to the pot. Toast the grains dry for 2-3 minutes, stirring constantly, until the edges of the grains become translucent and they smell warm and nutty.

4. 04

   Pour in the white wine to deglaze, stirring continuously until the liquid is fully absorbed by the rice.

5. 05

   Begin adding the hot stock, one ladle (around 100ml) at a time. Stir gently but continuously. Maintain a gentle simmer, allowing the rice to absorb the liquid before adding more. After 10 minutes of cooking, stir in the steeped saffron stock with the threads.

6. 06

   Continue adding stock and stirring for another 6-8 minutes. The rice should be al dente—firm to the bite but creamy. Remove from the heat while it is still slightly wetter than your desired final consistency (it will absorb more liquid as it rests).

7. 07

   Perform the 'mantecatura': vigorously beat in the cold cubed butter and grated Parmigiano-Reggiano to emulsify the starches and fats, creating a glossy sauce. Cover and let rest for 2 minutes off the heat. The texture should be 'all'onda' (flowing like a wave).

8. 08

   Meanwhile, pat the scallops completely dry with paper towels and season both sides with sea salt. Heat the remaining olive oil in a stainless-steel skillet over high heat until just smoking.

9. 09

   Place the scallops in the pan. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Flip and sear the other side for 30-45 seconds. Immediately transfer to a warm plate.

10. 10

    To plate, spoon the vibrant saffron risotto onto flat bowls, tapping the bottom of the plate to spread it evenly. Arrange three seared scallops on top. Dust the dish lightly with wild fennel pollen, garnish with micro-fennel fronds, and serve immediately.