Scallop Risotto

Method

1. Clean the scallops: separate the white meat (noce) from the coral (corallo), remove any black filaments, and rinse well.
2. Toast the rice in a dry pan over medium heat until it reaches about 55°C (3-4 minutes), until it smells like bread and turns slightly white. Set aside.
3. In the same pan, melt 10g butter over high heat. Add the scallop white meats, sauté quickly. Season with salt and white pepper.
4. Add a small glass of brandy or cognac and flambé using a lighter. If the flame is too strong, cover the pan to extinguish. Then cover and cook for 2 minutes.
5. Remove the scallops from the pan and set aside on a plate, covered. Also remove the cooking juices and set aside in a bowl.
6. Finely chop the shallot and coarsely chop the scallop corals. Add to the pan with another 10g butter over very low heat. Cook until creamy, then add the reserved cooking juices from the scallops and mix well.
7. Add the toasted rice and stir for 30-40 seconds until it absorbs the cooking liquid. Add half a glass of dry white wine over high heat and let the alcohol evaporate, stirring or tossing the rice.
8. Once the wine is absorbed, lower the heat and begin adding fish broth one or two ladles at a time, stirring occasionally, and cook until the rice is al dente (according to package time). Season with a pinch of salt.
9. Halfway through cooking the rice, heat a griddle or non-stick pan over high heat.
10. Sear the scallop white meats on the hot griddle for about 1-2 minutes per side until a golden crust forms. Turn off heat, gather scallops in center, cover, and keep warm.
11. About 3 minutes before the rice is done, add a packet of saffron powder (or saffron pistils) and stir. Continue adding broth as needed.
12. About 1 minute before the end of cooking, turn off the heat. Add the reserved scallops along with any released juices to the risotto and stir well.
13. Add chopped parsley, a grind of white pepper, and the remaining butter. Mantecare (stir vigorously off heat) until the butter is fully melted and the risotto is creamy.
14. Cover the risotto and let it rest for 2 minutes to harmonize the flavors. Optionally reserve a few scallops for decoration.
15. Serve, garnishing with saffron pistils and a twist of white pepper if desired.