Saffron Risotto Acquerello with...Saffron Risotto Acquerello with Pan-Seared Scallops and Sea Urchin Foam

A sophisticated elevation of Risotto alla Milanese featuring 7-year aged Acquerello rice, vibrant Iranian saffron, and butter-basted Hokkaido scallops finished with a saline sea urchin emulsion and shaved bottarga.

Ingredients

Cooking Instructions

1. 01

   Infuse the simmering stock with saffron threads and let sit for at least 15 minutes to develop deep color and aroma.

2. 02

   In a wide, heavy-bottomed pan, toast the rice dry over medium heat until the grains are hot to the touch; do not brown.

3. 03

   Add the minced shallots with a small knob of butter and cook until translucent. Deglaze with white wine and reduce until completely evaporated.

4. 04

   Begin adding the saffron stock one ladle at a time, stirring gently but constantly. Wait until the liquid is nearly absorbed before adding the next ladle. Continue for approximately 16-18 minutes until rice is al dente.

5. 05

   While risotto cooks, prepare the foam: blend the sea urchin and heavy cream until smooth. Transfer to a small saucepan, heat gently to 60°C, and froth with an immersion blender until a stable foam forms.

6. 06

   Pat scallops completely dry and season with sea salt. Heat grapeseed oil in a cast-iron skillet until smoking. Sear scallops for 2 minutes on one side until a golden-brown crust forms, then flip and baste with a touch of butter for 30 seconds.

7. 07

   Remove risotto from heat. Perform the 'Mantecatura': vigorously beat in the cold cubed butter and Parmigiano Reggiano to create a creamy, emulsified texture (all'onda).

8. 08

   Plate the risotto immediately on warmed flat bowls. Top with three scallops, a generous spoonful of sea urchin foam, and a fine dusting of grated bottarga.