Zafferano e Capesante: Saffron...Zafferano e Capesante: Saffron Acquerello Risotto with Pan-Seared Scallops

A refined masterpiece featuring aged Acquerello rice infused with premium saffron, topped with butter-basted U10 scallops and a vibrant asparagus-basil emulsion.

Ingredients

Cooking Instructions

1. 01

   Infuse the simmering vegetable stock with saffron threads and maintain a low heat. In a separate heavy-bottomed pan, render the guanciale until crispy. Remove the meat and reserve the fat in the pan.

2. 02

   Add the minced shallots to the guanciale fat and sauté until translucent. Add the Acquerello rice and toast for 3 minutes until the grains are hot to the touch and smell nutty.

3. 03

   Deglaze the rice with white wine, stirring constantly until fully evaporated. Begin adding the saffron stock one ladle at a time, allowing the rice to absorb the liquid before adding more.

4. 04

   While the risotto cooks, create an emulsion by blending the blanched asparagus tips with a splash of stock and a knob of butter until silky smooth. Pass through a fine-mesh chinois.

5. 05

   Pat the scallops extremely dry. Season with sea salt. Heat grapeseed oil in a stainless steel pan until smoking. Sear scallops for 2 minutes on one side until a golden-brown crust forms. Flip, add a knob of butter, and baste for 30 seconds. Remove immediately.

6. 06

   Once the rice is al dente (approx. 18 minutes), remove from heat. Perform the 'Mantecatura' by vigorously stirring in the cold butter cubes and Parmigiano Reggiano to create a creamy, wave-like consistency (all'onda).

7. 07

   Plate the risotto in shallow bowls. Tap the bottom of the plate to level the rice. Place three scallops on each, drizzle with the asparagus emulsion, and garnish with the crispy guanciale bits.