Saffron risotto with scallop and yuzu foam

Ingredients for 4 people

For the Risotto

• 320 g Carnaroli rice

• 1 small shallot, very finely diced

• 1 tbsp olive oil

• 50 ml dry white wine

• approx. 900 ml hot vegetable broth or light fish broth

• 40 g cold butter

• 50 g Parmesan, finely grated

• Salt

• white pepper

Important: The 900 ml broth is an approximate amount. You do not have to use it all. Some broth may remain.

For the Saffron Sauce

• 1 small shallot

• 20 g butter

• 80 ml dry white wine

• 150 ml vegetable broth or light fish broth

• 100 ml cream

• 0.2–0.3 g saffron threads

• 20 g cold butter

• Salt

• a few drops of lemon juice

For the Scallops

• 8 large scallops

• 1 tbsp neutral oil

• 20 g butter

• 1 sprig thyme

• Fleur de Sel

For the Yuzu Foam

• 150 ml light fish broth or vegetable broth

• 80 ml cream

• 50 ml milk

• 20–25 ml yuzu juice

• 15 g butter

• Salt

• 1 small pinch of sugar

• optional 1 g soy lecithin

For plating

• some yuzu zest or lime zest

• a few drops of herb oil

• fine cress or young herbs

Preparation

1. Prepare the saffron sauce

Finely chop the shallot.

Heat butter in a small pot and sweat the shallot until translucent. It should not brown.

Deglaze with white wine and reduce to about one third.

Add vegetable or fish broth and reduce a little more.

Add cream and saffron threads.

Let the sauce simmer gently for about 5 minutes.

Season with salt and a few drops of lemon juice.

Blend finely and strain through a fine sieve.

Finally, blend in the cold butter.

Keep the saffron sauce warm, but do not boil strongly anymore.

2. Start the risotto

Heat the vegetable or fish broth and keep it hot throughout the preparation.

Heat olive oil in a wide pot.

Sweat the shallot until translucent.

Add Carnaroli rice and sauté for about 1 minute while stirring.

Deglaze with white wine and let the wine almost completely evaporate.

3. Cook the risotto only 12–14 minutes

Gradually add hot vegetable or fish broth to the rice.

Add only as much broth as needed to keep the rice slightly moist.

Stir regularly.

Very important: Cook the rice only 12–14 minutes. No longer.

At this point, the rice should still have a noticeable bite.

You do not have to use all of the prepared 900 ml broth. Depending on the rice variety, pot, and heat, some broth may remain.

4. Finish the risotto with the saffron sauce

After 12–14 minutes, do not add any more broth.

Now gradually stir the warm saffron sauce into the risotto.

Use only as much saffron sauce as needed until the color, flavor, and creaminess are right.

Remove the pot from the heat.

Stir in cold butter and Parmesan.

Season with salt and white pepper.

Let the risotto rest for about 1 minute.

The consistency should be creamy and fluid.

If you move the plate slightly, the risotto should spread slowly.

5. Fry the scallops

Pat the scallops very dry with kitchen paper.

Heat a pan strongly.

Add neutral oil.

Place the scallops and fry on the first side for about 60–90 seconds until golden brown.

Turn them over.

Add butter and thyme.

Continue to spoon the foaming butter over the scallops for another 30–45 seconds.

They should remain juicy and slightly translucent inside.

Season with Fleur de Sel only at the end.

6. Make the yuzu foam

Heat broth, cream, and milk.

Add butter.

Season with salt and a small pinch of sugar.

Stir in yuzu juice only at the end.

Do not boil strongly anymore.

Use an immersion blender to vigorously foam the surface.

For a more stable foam, you can blend in 1 g soy lecithin.

Only take the airy foam from the surface.

Plating

Place saffron risotto loosely into a warmed deep plate.

Place the scallops in the center.

Loosely spoon the yuzu foam over or beside the scallops.

Finish with a few drops of herb oil, some yuzu zest, and fine cress.

Gourmet Tip

The most important point in this recipe is the separate preparation of risotto and saffron sauce.

You first cook the rice only 12–14 minutes with hot vegetable or fish broth.

Only then do you add the concentrated saffron sauce.

This way you can control bite, creaminess, and saffron flavor much more precisely.

FAQ

How long should the risotto rice cook?

Only 12–14 minutes in hot vegetable or fish broth. Afterwards, finish the risotto with the saffron sauce.

Do I have to use the entire 900 ml of broth?

No. The 900 ml is an approximate amount. Depending on the rice and heat, some broth may remain.

When does the saffron sauce go into the risotto?

Only after the 12–14 minutes of cooking time. Then you gradually stir it into the risotto until flavor, color, and consistency are right.

Why is the saffron sauce prepared separately?

This keeps the rice al dente and allows you to dose saffron flavor and color much more precisely.

Which rice is best suited?

Carnaroli is very suitable. It remains nicely al dente while releasing enough starch for a creamy consistency.

Can I use vegetable broth instead of fish broth?

Yes. Both variants work very well. Fish broth gives the dish a slightly more maritime flavor. Vegetable broth tastes more neutral.

How do I properly fry scallops?

The scallops must be very dry and the pan must be hot. Fry them briefly and strongly. They should be golden brown on the outside, juicy and slightly translucent inside.

Can I replace yuzu?

Yes. You can use lime. A mixture of lime and some mandarin also works very well.