Saffron Acquerello Risotto with...Saffron Acquerello Risotto with Pan-Seared Diver Scallops and Licorice Dust

An elegant Michelin-star classic pairing the rich, golden hue of saffron-infused Acquerello rice with caramelized U10 diver scallops, finished with a subtle touch of premium Calabrian licorice powder and fennel herb oil.

Ingredients

Cooking Instructions

1. 01

   Infuse the saffron threads in 50ml of warm vegetable broth for at least 20 minutes to extract the deep color and aroma. Blanch the fennel fronds in boiling water for 10 seconds, shock immediately in ice water, squeeze completely dry, and blend with 20ml of extra virgin olive oil until vibrant green. Strain through a fine-mesh sieve and set aside.

2. 02

   In a heavy-bottomed copper or stainless steel pot, heat 10ml of olive oil over medium-low heat. Sweat the minced shallots until translucent and completely soft, ensuring they do not take on any color.

3. 03

   Add the Acquerello rice to the pot and toast dry for 3 minutes, stirring constantly, until the grains are translucent at the edges and hot to the touch.

4. 04

   Pour in the dry white wine, stirring constantly until it has fully evaporated and the sharp aroma of alcohol has dissipated.

5. 05

   Begin adding the simmering vegetable broth one ladle at a time, keeping the rice at a constant simmer. Stir gently but continuously to release the natural starches. At the 8-minute mark, stir in the saffron infusion. Continue adding broth as absorbed, cooking until the rice is perfectly al dente (about 16-18 minutes total).

6. 06

   Remove the pot from the heat source. Perform the 'Mantecatura': vigorously beat in the ice-cold cubed butter and grated Parmigiano-Reggiano to emulsify the starches and fats, creating an incredibly creamy, wavy ('all'onda') texture. Cover and let rest for 2 minutes.

7. 07

   While the risotto rests, pat the scallops completely dry with paper towels and season both sides with Maldon sea salt. Heat a heavy cast-iron skillet with the remaining olive oil over high heat until smoking. Sear the scallops for 90 seconds on one side to achieve a deep, even golden-brown crust. Flip, sear for an additional 30 seconds, then remove from heat.

8. 08

   Spoon the golden saffron risotto onto warm, flat serving plates, gently tapping the bottom of the plate to spread it evenly. Place two seared scallops in the center of each plate. Drizzle the green fennel herb oil elegantly around the plate, and dust the scallops lightly with a whisper of Calabrian licorice powder. Serve immediately.