Saffron Acquerello Risotto with...Saffron Acquerello Risotto with Seared Scallops and Bergamot Gremolata

An elevated take on Risotto alla Milanese featuring 7-year aged Acquerello rice, butter-poached scallops, and a vibrant bergamot-infused herb oil.

Ingredients

Cooking Instructions

1. 01

   Infuse 50ml of warm stock with the saffron threads and set aside. In a small blender, pulse the parsley, bergamot zest, and 40ml of olive oil until smooth. Strain through a fine-mesh sieve to create a vibrant gremolata oil.

2. 02

   Place prosciutto slices between two sheets of parchment paper and bake at 180°C (350°F) for 10 minutes until crisp. Shatter into shards once cooled.

3. 03

   In a heavy-bottomed copper pan, sauté the shallot in 10ml of olive oil over low heat until translucent. Add the rice and toast for 2-3 minutes until the grains are hot to the touch and the edges are transparent.

4. 04

   Deglaze the rice with white wine and stir until completely evaporated. Begin adding the simmering stock one ladle at a time, stirring constantly to release the starches.

5. 05

   When the rice is halfway cooked (about 9 minutes), stir in the saffron infusion. Continue adding stock until the rice is al dente and the texture is 'all’onda' (wavy).

6. 06

   While the risotto rests, season the scallops. Heat a cast-iron skillet with 10ml of oil until smoking. Sear the scallops for 90 seconds per side until a deep golden crust forms. Baste with 10g of butter in the final 30 seconds.

7. 07

   Perform the 'mantecatura': Remove the risotto from heat. Vigorously beat in the remaining cold butter and Parmigiano-Reggiano to create a creamy, emulsified texture. Season with salt and white pepper.

8. 08

   Plate the risotto in shallow bowls. Top with two scallops per person, garnish with prosciutto shards, and finish with a precise drizzle of the bergamot gremolata oil.