Method :

1. Warm the stock in a saucepan and steep the saffron threads for at least 10 minutes.
2. In a heavy-bottomed pot, sauté shallots and garlic in 2 tbsp butter and olive oil until translucent.
3. Add Arborio rice, toasting for 2 minutes until the edges are translucent; deglaze with white wine and reduce until evaporated.
4. Add warm saffron stock one ladle at a time, stirring constantly until absorbed before adding the next ladle.
5. While rice cooks, blanch asparagus in salted water for 2 minutes, then shock in ice water and drain.
6. Once rice is al dente (approx. 18-20 mins), fold in remaining butter, cheese, and asparagus tips to create a creamy emulsion.
7. Pat scallops completely dry with paper towels and season with salt; heat grapeseed oil in a cast-iron skillet until high heat.
8. Sear scallops for 2 minutes on the first side without moving to achieve a deep golden crust, then flip for 30 seconds.
9. Plate the risotto immediately in warm bowls, topping with three scallops per portion and garnishing with microgreens.

Why We Love This Recipe ?