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This dish is a masterclass in visual and culinary contrast. The deep, oceanic umami of squid-ink-stained Carnaroli rice—the "King of Italian Rice"—provides a dramatic velvet backdrop for the pearlescent, buttery sweetness of pan-seared U10 scallops. To lift the richness, we finish the plate with a bright, aromatic Prosecco-saffron emulsion that cuts through the salt with floral acidity.
Ingredients
For the Midnight Risotto:
- 160g Carnaroli rice (Acquerello preferred)
- 1 tbsp High-quality Squid Ink
- 1L Shellfish fumet (stock), kept at a low simmer
- 2 Shallots, brunoise (finely minced)
- 50ml Prosecco Superiore (Dry)
- 40g Cold unsalted butter, cubed
- 30g Parmigiano Reggiano, finely grated
- 2 tbsp Extra Virgin Olive Oil
For the Scallops & Saffron Foam:
- 6 U10 Sea Scallops, abductor muscle removed and patted dry
- 50ml Prosecco Superiore
- 0.5g Saffron threads
- 20g Cold butter
- Pinch of Sea salt
Cooking Instructions
1. The Saffron Infusion
In a small saucepan, lightly warm 50ml of Prosecco. Add the saffron threads and remove from heat. Let this steep for at least 15 minutes to extract the deep golden hue and floral aroma.
2. The Tostatura (Toasting)
In a heavy-bottomed copper or stainless steel pan, heat the olive oil over medium heat. Add the shallots and sweat until translucent but not browned. Increase the heat slightly and add the rice. Stir constantly for 2–3 minutes until the grains are hot to the touch and the edges become translucent. This seals the starch and ensures a firm "al dente" core.
3. The Risotto Build
Deglaze the rice with 50ml of Prosecco, stirring until evaporated. Begin adding the simmering shellfish stock one ladle at a time. Stir frequently to encourage the release of starch. At the 10-minute mark, stir in the squid ink until the rice is a uniform, glossy onyx. Continue adding stock until the rice is tender but retains a distinct bite (approx. 18 minutes total).
4. The Perfect Sear
While the risotto nears completion, heat a cast-iron skillet until smoking. Season the scallops with sea salt only on the flat sides. Add a touch of high-smoke-point oil to the pan and place scallops down. Do not move them for 2 minutes to develop a hard, caramelized crust. Flip, add a knob of butter, baste for 30 seconds, and remove immediately.
5. Mantecatura
Remove the risotto from the heat. This is the most crucial step for creaminess. Add the cubed cold butter and Parmigiano Reggiano. Vigorously beat the rice with a wooden spoon (the all'onda technique) to emulsify the fats into a creamy sauce. Cover and rest for 2 minutes.
6. The Saffron Emulsion
Take the saffron-infused Prosecco and whisk in the remaining 20g of cold butter over low heat until frothy and emulsified. Use a milk frother or immersion blender if you prefer a lighter "air" consistency.
Serving Suggestions
Divide the "Midnight Risotto" between two warmed shallow bowls. Give the bottom of the bowls a firm tap with your palm so the rice spreads evenly to the edges.
Place three scallops in the center of each bed of rice. Drizzle the golden saffron-prosecco emulsion around the scallops, allowing the yellow to marble against the black rice. Garnish with micro-bulls blood or chive blossoms for a final pop of color. Pair with the same chilled Prosecco used in the cooking.
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