Fusion Recipe: Saffron Risotto with Seared Scallops

 🍚 Saffron Risotto with Seared Scallops: A Golden Embrace 🐚

This dish is a luxurious tribute to the culinary links between Southern Switzerland (Ticino) and Japan, blending creamy richness with delicate seafood. The Saffron Risotto is a vibrant, golden masterpiece, its creamy texture and subtle earthiness providing the perfect, sun-kissed bed. Paired with perfectly seared Japanese Hotate scallops, which are sweet, buttery, and caramelised, the dish achieves a sophisticated balance. The richness of the slow-cooked rice meets the clean, maritime flavour of the scallops for a truly celebratory and refined dining experience.

🍽️ Recipe: Saffron Risotto with Seared Scallops

This recipe balances the comfort of a classic Ticinese risotto with the refined flavour of Japanese scallops.

Ingredients

Category	Item	Quantity	Notes
Saffron Risotto	Arborio or Carnaroli Rice	300g	Short-grain Italian rice
Saffron Risotto	Dry White Wine	100ml	Such as Pinot Grigio or Chasselas
Saffron Risotto	Chicken or Vegetable Broth	1.2 L	Kept hot
Saffron Risotto	Saffron Threads	1/2 tsp	Steeped in a few tablespoons of hot broth
Saffron Risotto	Shallot	1 small	Finely chopped
Saffron Risotto	Unsalted Butter	30g + 30g	For sautéing and finishing (mantecatura)
Saffron Risotto	Parmigiano Reggiano	50g	Freshly grated
Scallops	Large Hotate Scallops	8-10	Pat dry thoroughly
Scallops	Unsalted Butter	1 Tbsp	For searing
Scallops	Olive Oil	1 Tbsp	For searing
Scallops	Salt and Black Pepper	To taste
Garnish	Fresh Parsley or Chives	Chopped, for sprinkling

Instructions and Method

1. Prepare the Saffron Infusion (10 minutes)

1. Place the saffron threads into a small cup with about 3 tablespoons of hot broth and let them steep while you begin the risotto. This releases the maximum colour and flavour.

2. Make the Risotto (25 minutes)

1. In a large, heavy-bottomed pot, melt 30g of butter over medium heat. Add the chopped shallot and cook until translucent (about 3 minutes).
2. Add the rice and toast for 2 minutes, stirring constantly until the grains are translucent around the edges.
3. Pour in the white wine and stir until it has completely evaporated.
4. Add a ladleful of hot broth to the rice, stirring continuously until the liquid is almost completely absorbed.
5. Continue adding the broth, one ladleful at a time, stirring and waiting until each addition is absorbed before adding the next. This process should take about 15-20 minutes.
6. Halfway through the cooking time, stir in the saffron infusion and its liquid.
7. The risotto is done when the rice is creamy on the outside but still firm to the bite (al dente).

3. Mantecatura (Finishing the Risotto)

1. Remove the pot from the heat. Stir in the remaining 30g of cold butter and the grated Parmigiano Reggiano.
2. Cover the pot and let the risotto rest for 2 minutes. Stir vigorously one last time to make the risotto rich and creamy.

4. Sear the Scallops (5 minutes)

1. Pat the scallops completely dry with a paper towel. Season generously with salt and pepper.
2. Heat the olive oil and butter in a separate pan over high heat until the butter foams and turns a light golden brown.
3. Place the scallops in the pan, ensuring they are not crowded. Sear for 1.5 to 2 minutes on one side until a deep golden-brown crust forms.
4. Flip the scallops and cook for another 30-60 seconds. They should be opaque on the outside and slightly translucent in the centre.

5. Plating

1. Spoon a generous amount of the creamy Saffron Risotto onto a plate.
2. Place the seared scallops gently on top of the risotto.
3. Garnish with a sprinkle of fresh parsley or chives. Serve immediately.

Chef's Tips

• Scallop Searing: The key to a perfect scallop sear is a very hot pan and absolutely dry scallops. Moisture will steam them instead of searing them.
• The Broth: Always use hot broth for the risotto. Adding cold liquid will drop the temperature and shock the rice, resulting in an uneven texture.
• Saffron Quality: Saffron loses its potency over time. Ensure you are using high-quality, fragrant threads for that beautiful colour and deep, earthy flavour.