Zafferano Risotto with Pan-Seared...Zafferano Risotto with Pan-Seared Scallops and Prosciutto Shards

A refined Italian masterpiece featuring golden saffron-infused Acquerello rice, butter-basted U10 scallops, and the salty crunch of oven-crisped Prosciutto di Parma.

Ingredients

Cooking Instructions

1. 01

   In a small ramekin, steep the toasted saffron threads in 30ml of warm stock for at least 15 minutes to extract maximum color and aroma.

2. 02

   Preheat oven to 180°C (350°F). Place prosciutto slices on a baking sheet lined with parchment paper and bake for 8-10 minutes until crisp. Set aside to cool and shatter into large shards.

3. 03

   In a heavy-bottomed copper or stainless steel pan, sweat the shallots in half the olive oil over medium-low heat until translucent, ensuring no browning occurs.

4. 04

   Add the rice to the pan. Increase heat to medium and toast the grains for 3 minutes until the edges are translucent and the rice smells nutty. Deglaze with the white wine, stirring until completely evaporated.

5. 05

   Begin adding the hot stock one ladle at a time. Stir continuously but gently; the friction releases the starch. Add the saffron-infused liquid halfway through the cooking process.

6. 06

   While the risotto is in its final 5 minutes, pat the scallops extremely dry. Season only the top and bottom with fine sea salt. Heat the remaining oil in a cast-iron skillet over high heat until just smoking. Sear scallops for 2 minutes on one side to achieve a deep golden crust, flip, add a knob of butter, and baste for 45 seconds. Remove immediately.

7. 07

   When the rice is 'al dente', remove from heat. Perform the 'Mantecatura': vigorously stir in the cold cubed butter and Parmigiano-Reggiano until the risotto is creamy and glossy.

8. 08

   Pour the risotto onto warmed flat plates, tapping the bottom of the plate to spread it evenly. Top with three scallops, the prosciutto shards, lemon zest, and micro-greens. Serve immediately.