▶️ How to make Black Truffle, Scallop & Saffron Risotto - LIVESTREAM
Black Truffle, Scallop & Saffron Risotto
Rated 5.0 stars by 1 users
Servings
2
Cook Time 🍳
60-90 minutes
Chef
Chef Tucker
Truffle Shuffle's Italian cuisine aficionado Chef Tucker, developed this delicious saffron risotto that perfectly pairs with Mediterranean-inspired wines!
Ingredients 🍲
- 3 cups chicken broth ❄
- 1½ cups water
- 1 pinch saffron
- 1 ounce Parmesan cheese ❄
- 1 stick unsalted butter ❄
- 1 jar Truffle Carpaccio
- 1 shallot
- 3 garlic cloves
- ¼ cup olive oil
- 1 packet Balinese Truffle Salt
- 1 cup carnaroli rice
- 2 ounces canola oil
- 6 scallops ❄
- 1 lemon
- Per l'Aperitivo
- Assorted olives
- Toasted marcona almonds
- Cutting board
- Knife
- 2 oz ladle
- Wooden spoon
- Cheese grater
- 2 large saute pans (one can be cast iron)
- Small pot
- 1 cup measure
- ½ cup white wine
- Champagne vinegar or other favorite vinegar
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
*Please have ½ cup of white wine on hand*
Directions 📝
PREP 🔪
**10 minutes before class, please remove the scallops from their packaging and set on a paper towel to temper and dry**
In a small pot on high heat, bring the broth and water to a boil. Once boiling, stir in the saffron and remove the pot from heat, allowing the saffron to bloom.
- Finely grate the Parmesan.
- Dice the butter.
- Haché the Truffle Carpaccio. Peel and mince the shallot and two of the garlic cloves.
HOW TO COOK 🍳
In a large pan on low heat, stir together the shallot, minced garlic, olive oil, and a pinch of Balinese Truffle Salt. Cook until the shallot is translucent and tender but hasn’t taken on any color.
- Add the rice and stir constantly until the rice is fragrant and turns a pearly white, about 1 minute.
- Add the wine, turn the heat to medium-high, and stir constantly until the liquid reduces and the pan is au sec, or nearly dry, about 3 minutes.
- Turn the heat to medium and add one ladle of hot stock to the pan. Cook, stirring constantly, until almost all of the liquid has evaporated. Repeat this process until there is only 1 ladle of stock left and the rice is al dente.
- Stir in the remaining ladle of stock, bring to a simmer, and turn off the heat.
- Heat a second saute pan over medium-high to high heat.
Add the canola oil and, once smokey-hot, add the scallops and sear until GBD (Golden Brown & Delicious) on one side, then flip. Smash the garlic and add, along with the thyme and 2 tablespoons of the butter. Baste until the scallops are no longer translucent and cooked through.
- Hit the scallops with a squeeze of lemon and a pinch of Balinese Truffle Salt.
- Reheat the risotto pan. Add the remaining butter and Parmesan cheese and stir until homogenous.
- Adjust the seasoning with Balinese Truffle Salt and vinegar. Stir in the hachéd Truffle Carpaccio.
- Plate up that risotto with scallops, and garnish with a few slices of that Truffle Carpaccio, and a final touch of Balinese Truffle Salt. Enjoy!
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