Risotto is probably one of my favorite dishes in the world. I can eat it multiple times a week. It’s relatively simple to prepare but it requires your attention and love. It’s not a quick meal but the investment pays off. It serves as an excellent canvas, but unlike noodle pasta, it brings its own flavor element to the party. A rich, creaminess that goes well with just about anything.
In this particular incarnation, we made saffron risotto by infusing a pinch of the spice in a bit of stock and adding it at the end when the heat is turned off. While the risotto was cooking, we cooked the scallops in a sous-vide bath at 50C. After it was removed from the bath, we seasoned them and pan seared, bathing them in butter. We finished the risotto by adding some butter and pancetta, then stock to loosen it up a bit.
A delicious weekday meal.
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