Saffron Risotto Oro with Diver Scallops & Crispy Prosciutto

Experience the essence of Milanese elegance with this elevated lunch recipe. This Saffron Risotto Oro is more than just a meal; it is a masterclass in texture and balance. We use Carnaroli rice—the 'king of Italian rice'—for its superior starch content, ensuring a perfectly creamy all'onda (wavy) consistency. The earthy, floral notes of premium saffron pair exquisitely with the caramelization of jumbo diver scallops, while the prosciutto adds a necessary salty crunch.

Ingredients

For the Risotto:

• 1 cup Carnaroli or Vialone Nano rice
• 0.5g Premium saffron threads
• 1L High-quality vegetable or chicken stock, kept at a low simmer
• 1 Large shallot, minced fine
• 1/2 cup Dry Italian white wine (Pinot Grigio or Vermentino)
• 50g Parmigiano-Reggiano, freshly grated
• 40g Unsalted European-style butter, chilled and cubed
• 2 tbsp Extra virgin olive oil

For the Scallops & Garnish:

• 6 Jumbo Diver Scallops (U-10), adductor muscle removed
• 2 slices Prosciutto di Parma
• 1 tbsp Grapeseed oil (for high-heat searing)
• Small pinch Maldon sea salt
• Micro-greens or pea shoots for garnish

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Cooking Instructions

1. Prepare the Saffron and Prosciutto

Begin by steeping the saffron threads in 100ml of the warm stock to extract the full depth of color and aroma. In a cold non-stick pan, place the prosciutto slices and turn the heat to medium. Fry until the fat renders and the meat becomes crispy. Set aside on a paper towel; once cooled, break into large shards.

2. The Soffritto and Tostatura

In a heavy-bottomed pot or wide sauté pan, heat the olive oil over medium-low heat. Add the shallots and sweat until translucent (do not brown). Increase heat to medium and add the rice. This is the tostatura phase: toast the rice for 2-3 minutes, stirring constantly, until the edges are translucent and the grains smell slightly nutty.

3. Deglaze and Simmer

Pour in the white wine. Stir until the liquid has been almost completely absorbed. Begin adding the hot stock one ladle at a time. Wait for the liquid to be absorbed before adding the next. halfway through the process, pour in the saffron-infused stock. Continue for about 16-18 minutes until the rice is al dente.

4. Sear the Scallops

While the rice is in its final 5 minutes, pat the scallops extremely dry with paper towels. Season with a tiny pinch of salt. Heat grapeseed oil in a cast-iron skillet until smoking. Place scallops in the pan and sear undisturbed for 2 minutes to develop a deep golden crust. Flip and sear for 1 more minute. Remove from heat immediately.

5. Mantecatura

This is the most critical step for a professional finish. Remove the risotto from the heat. Add the chilled butter cubes and the Parmigiano-Reggiano. Stir vigorously with a wooden spoon for 60 seconds. This emulsifies the fats with the rice starch to create a velvety, flowing sauce. If too thick, add a tiny splash of stock.

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Serving Suggestions

Plate the risotto on wide, shallow bowls. Gently tap the bottom of the plate to help the risotto spread evenly. Place three seared scallops in the center of each dish. Arrange the prosciutto shards vertically between the scallops for height. Garnish with micro-greens and a final whisper of lemon zest if desired.

Wine Pairing: A crisp, mineral-forward Franciacorta or a chilled Etna Bianco will cut through the richness of the butter and complement the saffron beautifully.