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Ingredients
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Risotto
Scallops
Guanciale
Method
Risotto Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
- 2
- 3
Toast the Rice
Add the Arborio rice to the pan and toast for 2 minutes, stirring frequently.
- 4
Deglaze with Wine
Pour in the white wine and cook until it has mostly evaporated.
- 5
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Stir in the saffron threads, lemon juice, and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and keep warm.
Scallops Preparation
- 7
- 8
Sear the Scallops
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once hot, add the Hokkaido scallops. Sear for about 2-3 minutes on each side until golden and cooked through. Season with salt and black pepper.
Plating
- 9
Serve the Dish
Plate a generous serving of risotto, top with seared scallops, and sprinkle with crispy guanciale. Garnish with additional fennel fronds or lemon zest if desired.
