Risotto - Asparagus and saffron cream, mushrooms, and scallops

Updated at: Tue, 10 Dec 2024 18:20:54 GMT

Step 1

Dice the asparagus, reserving the tips for garnish. Boil the asparagus in the vegetable stock until tender

Step 2

Remove the asparagus and blend with garlic, Parmesan, and saffron to form a smooth cream. Keep the stock warm for the risotto.

Step 3

Heat olive oil in a large pan and add the minced shallot. Stir until the shallot turns translucent. Add the rice and toast until it is also translucent.

Step 4

Pour in the white wine and let it evaporate completely. Reduce the heat and add a couple of spoons of vegetable stock, stirring frequently until the liquid is absorbed.

Step 5

Halfway through cooking, add the diced mushrooms and scallops to the risotto. Continue adding stock in small increments, letting it absorb before adding more.

Step 6

When the rice is nearly ready, stir in the asparagus cream and adjust seasoning with salt and pepper. Allow the risotto to absorb the flavors and achieve a creamy texture.

Step 7

In a separate pan, roast the asparagus tips, a couple of sliced mushrooms, and the reserved whole scallop until golden and lightly crispy.

Step 8

Plate the risotto, topping it with the roasted asparagus tips, mushrooms, and scallop for a beautiful garnish.

0 liked

0 disliked