Yield: 3 servings
6 large scallops (U-7)
3 cups Carnoroli rice or Arborio rice
1/2 cup white wine
Extra virgin olive oil
2 medium shallots
1/2 fennel bulb
1 tablespoon fennel seed
3 ounce aged Parmesan cheese, grated
6 cups chicken stock
2 tablespoon fresh minced chives
1 tablespoon unsalted butter
Pinch of paprika
White pepper to taste
Salt to taste
Shaved Parmesan for garnish
Microgreens for garnish
To begin, prepare your "miss en place" (have everything in place).
Clean and remove fennel stalks and cut the bulb into thin slices.
Mince shallots, and chives.
Risotto requires constant stirring, so all ingredients should be ready before you start.
In a large saute pan, at medium-to-high heat, heat extra virgin olive oil (only enough to slightly cover the bottom of the pan).
Season the scallops with salt, pepper, and paprika. When the oil is hot, carmelize the scallops on both sides then remove from the pan.
In the same pan, place the sliced fennel in the remaining oil. Saute until the fennel becomes soft, and remove from pan.
At this point, the pan should be dry. Add 2 tablespoons of extra virgin oil, when hot, add shallots, then rice. Toast the mixture by stirring for a couple of minutes. Next, add white wine, and deglaze the pan allowing all the previous flavors to absorb into the rice. When the white wine has absorbed, add the first cup of chicken stock. Using a large spoon, CONSTANTLY STIR!
When the liquid has absorbed into the rice, add 1 cup of chicken stock. Add, 1 tablespoon of unsalted butter, 1 ounce of grated parmesan, fennel seed, salt to taste, and white pepper to taste. Continue using above method of adding chicken stock until you have used 6 cups.
Return the fennel, and sliced scallops to the risotto, and add remaining grated parmesan, and fresh chives. Very quickly (when making risotto, every second counts) spoon the risotto onto your dish, and garnish with fresh microgreens, shaved parmesan, and a drizzle of extra virgin olive oil. Enjoy!