📝 About This Recipe
Transport your senses to Northern Italy with this luxurious Risotto alla Milanese-inspired masterpiece. The dish marries the earthy, floral elegance of premium saffron with the buttery sweetness of perfectly caramelized sea scallops. This is a celebration of texture and color, where the creamy, al dente rice provides the ultimate canvas for the ocean’s most delicate treasure.
🥗 Ingredients
The Saffron Broth
- 6 cups Chicken or Seafood stock (low sodium, kept at a simmer)
- 1/2 teaspoon Saffron threads (high quality, lightly crushed)
The Risotto Base
- 2 cups Arborio or Carnaroli rice (do not rinse)
- 2 pieces Shallots (finely minced)
- 2 pieces Garlic cloves (grated or minced)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 tablespoons Unsalted butter (divided into two portions)
- 2 tablespoons Extra virgin olive oil
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1 pinch Kosher salt and white pepper (to taste)
The Scallops
- 12-16 pieces Large Sea Scallops (dry-packed, side muscle removed)
- 2 tablespoons Grapeseed or Vegetable oil (for high-heat searing)
- 1/2 piece Lemon (for a final squeeze of juice)
Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 1 handful Microgreens (optional for presentation)
👨🍳 Instructions
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1
In a medium saucepan, bring the stock to a gentle simmer. Ladle about 1/2 cup of the warm stock into a small bowl and add the crushed saffron threads; let them steep to release their vibrant golden pigment.
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2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent but not browned.
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3
Add the garlic and the rice to the pot. Toast the rice for 2 minutes, stirring constantly, until the edges of the grains are translucent and the rice smells slightly nutty.
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4
Pour in the white wine. Stir continuously until the liquid is fully absorbed by the rice, which helps release the starches for a creamier finish.
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5
Begin adding the warm stock one ladle at a time (about 3/4 cup). Stir frequently, allowing the rice to absorb the liquid before adding the next ladle. Keep the heat at a medium-simmer.
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6
Halfway through the cooking process (about 10 minutes in), pour in the reserved saffron-infused stock. The rice will immediately turn a stunning bright yellow.
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7
Continue adding stock and stirring for another 8-10 minutes. Taste the rice; it should be tender with a slight bite (al dente). You may not need all the stock.
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8
While the rice finishes, prepare the scallops. Pat them extremely dry with paper towels and season both sides generously with salt and pepper.
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9
Heat a stainless steel or cast-iron skillet over high heat with the grapeseed oil. Once the oil is shimmering and just starting to smoke, carefully place the scallops in the pan.
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10
Sear the scallops without moving them for 2 minutes until a deep golden-brown crust forms. Flip and sear for another 60-90 seconds. Finish with a squeeze of lemon juice and remove from heat.
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11
Return to the risotto. Remove from heat and vigorously stir in the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. This 'mantecatura' process creates the signature silky emulsion.
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12
Adjust seasoning with salt and white pepper. If the risotto is too thick, add a final splash of warm stock to achieve a 'wave' consistency (all'onda).
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13
Ladle the risotto onto warm plates. Top each serving with 3-4 seared scallops, garnish with chives and microgreens, and serve immediately.
💡 Chef's Tips
Always use 'dry' scallops (not treated with tripolyphosphate) to ensure a proper golden sear rather than steaming in the pan. Keep your stock simmering on the burner next to your risotto pot; adding cold stock will shock the rice and ruin the creamy texture. Don't over-stir or under-stir; you want enough movement to rub the starch off the grains, but not so much that you break the rice. Warm your serving bowls in a low oven before plating to prevent the risotto from tightening up too quickly. Use white pepper instead of black pepper to maintain the pristine golden aesthetic of the saffron.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like Gavi di Gavi or a chilled Vermentino. Serve with a side of roasted asparagus or sautéed broccolini with lemon zest to cut through the richness. A simple arugula salad with a light balsamic vinaigrette makes for a refreshing starter. For an extra touch of decadence, drizzle a few drops of high-quality truffle oil over the scallops just before serving.