Saffron risotto with scallops and agretti

To prepare saffron risotto with scallops and agretti, first separate the coral from the scallops 1 and rinse everything well under running water. Place the scallops and corals in a baking dish, then add a drizzle of oil 2 and the sprigs of marjoram 3.

Season with salt and pepper 4, then cover with plastic wrap and place in the refrigerator while you proceed with the recipe 5. Clean the agretti: remove the hard part 6 and rinse them under running water.

Bring a pot of water to a boil and blanch the agretti for about 2 minutes 7. Meanwhile, pour a drizzle of oil into a pan and let it infuse with 2 cloves of garlic 8 and a few sprigs of marjoram 9.

Now drain the agretti (save the cooking water which you will use to cook the risotto) and add them to the pan 10, then sauté over high heat for 3-4 minutes 11. Transfer the agretti to a bowl 12 and set aside the pan that you will use to cook the scallops.

At this point, prepare the risotto: pour the rice into a saucepan 13 and toast it dry for 3-4 minutes, then season with salt 14. Moisten the rice with the cooking water from the agretti, adding it one ladle at a time as it is absorbed 15.

Meanwhile, take the pan in which you cooked the agretti and heat a drizzle of oil with 2 cloves of garlic 16, then place the scallops 17 and sear them over high heat on both sides for a total of 3-4 minutes 18.

When there are about 5 minutes left until the rice is done, pour the saffron into a small bowl with a little warm agretti cooking water 19 and stir to dissolve it 20. Add the dissolved saffron to the rice in the saucepan 21.

Mix well 22 and finish cooking the risotto. Once ready, turn off the heat and stir in a drizzle of oil 23 and the cold butter 24.

Finally, add the agretti 25 and stir again 26 to combine the risotto 27.

Plate the risotto 27 and top with the seared scallops 28. Your saffron risotto with scallops and agretti is ready to be served 30!