Risotto Mare e Monti Recipe

Prepare the Broth

In a saucepan, bring the vegetable broth to a simmer. Add the saffron threads and let them steep in the broth for about 10 minutes.

Cook the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the minced shallot and garlic, sauté until translucent and fragrant, about 3-4 minutes.

Toast the Rice

Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the rice is slightly translucent.

Add Broth Gradually

Begin adding the warm saffron-infused vegetable broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. Continue this for about 15-20 minutes.

Add Asparagus and Scallops

When the rice is al dente, add the asparagus pieces and bay scallops. Stir gently and cook for an additional 5-7 minutes until the scallops are cooked through and asparagus is tender.

Finish the Risotto

Remove the skillet from heat, stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Let it sit for a couple of minutes before serving.

Serve

Serve the risotto warm, garnished with fresh chopped parsley.