Risotto Oro di Milano...Risotto Oro di Milano con Capesante e Gremolata di Agrumi

A luxurious saffron-infused Acquerello risotto finished with the 'all'onda' technique, topped with butter-basted U10 scallops and a vibrant citrus-herb gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small ramekin, bloom the crushed saffron threads in 2 tablespoons of warm vegetable stock for at least 15 minutes.

2. 02

   In a heavy-bottomed copper pot, heat 1 tablespoon of olive oil. Sauté the shallot over low heat until translucent, ensuring no browning occurs.

3. 03

   Add the rice to the pot and toast on medium-high heat (tostatura) until the grains are hot to the touch and the edges become translucent.

4. 04

   Deglaze with the white wine, stirring constantly until the alcohol has evaporated and the liquid is fully absorbed.

5. 05

   Add the simmering stock one ladle at a time. Stir frequently to release the starches, only adding more stock once the previous ladle is nearly absorbed. This should take approximately 16-18 minutes.

6. 06

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

7. 07

   Pat scallops completely dry. Season with fleur de sel. In a stainless steel pan, heat remaining olive oil until smoking. Sear scallops for 2 minutes on one side until a golden-brown crust forms. Flip, add a knob of butter, baste for 30 seconds, and remove from heat.

8. 08

   When the rice is al dente, remove from heat. Perform the 'Mantecatura': vigorously stir in the saffron infusion, remaining cold butter cubes, and Parmigiano Reggiano until the risotto is creamy and 'all'onda' (wavy).

9. 09

   Plate the risotto immediately on flat warmed plates, tapping the bottom of the plate to spread the rice. Place two scallops in the center and garnish with the citrus gremolata and a drizzle of olive oil.