Method :

1. In a small saucepan, bring stock to a simmer and add saffron threads to bloom. 2. Blanch asparagus tips in salted boiling water for 2 minutes, shock in ice water, drain, and set aside. 3. In a heavy-bottomed saucepan, heat olive oil over medium heat; sweat shallots and garlic until translucent. 4. Add rice to the pan and toast for 2 minutes until edges are translucent (tostatura). 5. Deglaze with white wine and reduce until evaporated (au sec). 6. Add saffron stock one ladle at a time, stirring constantly to release starches; ensure liquid is absorbed before adding more. 7. Continue until rice is al dente (approx. 18 minutes). 8. While risotto finishes, pat scallops extremely dry and season with salt and white pepper. 9. Heat a heavy skillet with grapeseed oil until smoking; sear scallops for 2 minutes per side until a deep golden crust forms. 10. Remove risotto from heat; vigorously stir in chilled butter and parmesan (mantecatura) until glossy and creamy. 11. Fold in the blanched asparagus tips to warm through. 12. Plate risotto immediately, top with three scallops per serving, and garnish with micro-herbs.

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