Saffron Risotto with Seared Seafood

Method

1. Infuse saffron & warm the stock In your 16–18cm saucepan, heat the stock gently and add saffron threads. Let steep over low heat for at least 10 minutes. Keep warm while cooking the risotto.
2. Start the risotto In your Dutch oven, heat olive oil over medium. Add shallot and cook until soft, 2–3 minutes. Add garlic and rice, stirring to toast for 1–2 minutes. Pour in white wine and stir until absorbed.
3. Cook risotto gradually Ladle in the warm saffron stock, one scoop at a time, stirring frequently. Let each addition absorb before adding the next. This takes about 18–20 minutes. Taste as you go and season lightly with salt and pepper.
4. Sear the seafood While risotto cooks, heat your skillet with olive oil over medium-high. Sear shrimp, scallops, and calamari 1–2 minutes per side until just cooked. Add garlic, chili flakes, and a splash of lemon juice at the end. Set aside. If using mussels or clams, cover with a lid and steam 2–4 minutes until opened.
5. Finish the risotto When rice is tender and creamy, stir in butter and cheese (if using). Adjust seasoning and texture with a final splash of stock or lemon juice if needed.
6. Assemble & serve Spoon risotto into shallow bowls. Arrange the seared seafood on top. Drizzle with olive oil, sprinkle with parsley, and garnish with lemon wedges and zest.