Risotto Oro e Mare:...Risotto Oro e Mare: Saffron Risotto with Seared Hokkaido Scallops and Bone Marrow

A luxurious modern Italian masterpiece featuring saffron-infused Carnaroli rice enriched with roasted bone marrow, topped with butter-basted Hokkaido scallops and a vibrant lemon-parsley emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small mortar and pestle, crush the saffron threads with a pinch of salt. Dissolve them in 50ml of warm stock and set aside for at least 15 minutes to bloom.

2. 02

   For the lemon-parsley emulsion: Blanch the parsley leaves in boiling water for 10 seconds, immediately shock in ice water, then blend with the lemon juice and olive oil until smooth. Strain through a fine-mesh sieve.

3. 03

   In a heavy-bottomed copper or stainless steel pan, melt 20g of butter over medium-low heat. Add the minced shallots and sweat until translucent, ensuring they do not brown.

4. 04

   Add the Carnaroli rice to the pan. Increase heat slightly and 'toast' the rice for 3 minutes, stirring constantly until the edges are translucent and the grains smell nutty.

5. 05

   Deglaze the pan with the white wine, stirring until the liquid has almost completely evaporated.

6. 06

   Begin adding the simmering stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir gently but frequently to release the starches. Halfway through (about 10 minutes), stir in the bloomed saffron mixture and the bone marrow cubes.

7. 07

   While the risotto finishes, season the scallops with sea salt. Heat a cast-iron skillet with a touch of oil until smoking. Sear the scallops for 90 seconds on one side until a deep golden crust forms, then flip and baste with a knob of butter for 30 seconds. Remove immediately.

8. 08

   Once the rice is 'al dente' (approx. 18-20 minutes total), remove from heat. Perform the 'Mantecatura': vigorously stir in the remaining cold butter and Parmigiano Reggiano until the risotto is creamy and wave-like (all’onda).

9. 09

   Plate the risotto on warm shallow bowls. Place three scallops on each portion. Drizzle with the lemon-parsley emulsion and finish with fresh lemon zest and a few flakes of Maldon sea salt.