Saffron Risotto with Pan-Seared...Saffron Risotto with Pan-Seared U10 Scallops and Crispy Prosciutto

A refined Venetian-inspired dish featuring creamy Carnaroli rice infused with premium saffron, topped with butter-basted sea scallops and salty prosciutto shards.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 180°C (350°F). Place prosciutto slices between two parchment-lined baking sheets and bake for 10 minutes until crisp. Set aside to cool, then break into shards.

2. 02

   In a small bowl, steep the saffron threads in 50ml of the warm shellfish stock for at least 10 minutes to extract full color and aroma.

3. 03

   In a heavy-bottomed pan, sweat the shallots in 1 tbsp of olive oil over medium-low heat until translucent. Increase heat to medium, add the rice, and toast for 2-3 minutes until the edges are translucent and the grains are hot to the touch.

4. 04

   Deglaze the rice with white wine, stirring constantly until fully absorbed. Begin adding the simmering stock one ladle at a time, allowing each addition to be absorbed before adding the next.

5. 05

   Midway through cooking (about 10 minutes in), stir in the saffron infusion. Continue the stock process until the rice is al dente and creamy (approximately 18-20 minutes total).

6. 06

   While the risotto finishes, pat scallops completely dry. Season with salt. Heat a cast-iron skillet with remaining oil until smoking. Sear scallops for 2 minutes on one side until a golden crust forms, flip, add a knob of butter, and baste for 30 seconds. Remove immediately.

7. 07

   Perform 'Mantecatura': Remove the risotto from heat. Vigorously beat in the cold cubed butter and Parmigiano-Reggiano to create a silky, emulsified texture. Season with salt to taste.

8. 08

   Plate the risotto in warm shallow bowls. Top with three scallops each. Garnish with prosciutto shards, lemon zest, and fresh parsley. Serve immediately.