Welcome to New Risotto Sunday, a brand-new recipe feature on I am a viking! Every Sunday for the next, say, forty-four weeks or so, I will be making a brand new, completely original risotto and posting the recipes and results here. Why forty-four, you ask? Because that is precisely how many risotto recipes I came up with during a day-long brainstorming session at work. (My job is boring.) I would never dream of giving away any risottos to come, but I will tell you the three categories into which I have divided them: Old World Risottos, New World Risottos, and Silk Road Risottos. They will draw on ingredients and culinary aesthetics from around the globe.
This momentous first risotto is a combination of fragrant saffron, luscious seafood, and vibrant baby asparagus entwined in rich, creamy Manchego. Special thanks goes to the country of Spain for the idea behind this Paella-Inspired Seafood-Asparagus Risotto.
3/4 cup Arborio or Japanese rice
about 4 cups hot vegetable, seafood, or chicken stock
1 cup white wine
meat from 2 king crab legs
4-5 large scallops
1/2 teaspoon saffron threads
2 cloves garlic, crushed and minced
juice of 1/2 lemon
1/3 cup grated Manchego cheese
15 stalks baby asparagus, cut into thirds
- Heat plenty of olive oil (about three tablespoons) in a frying pan over medium-high heat.
- Once oil is hot, place scallops in pan and sear on both sides, then remove from oil and set aside.
- Lower heat to medium and add garlic. Salt and pepper well and sauté until lightly browned.
- Add rice and stir well to coat with oil. Cook for about 4-5 minutes, stirring constantly, to toast rice.
- Add about 3/4 cup wine to deglaze. Stir into rice well and cook until most of the liquid has been absorbed/evaporated, then add saffron.
- Add a ladleful of stock to the pan and cook until most of the liquid is gone, stirring thoroughly.
- Repeat step 6 until rice is nearly cooked through. Add asparagus and crab along with more stock and cook until rice and asparagus are both al dente.
- When the last of the liquid is finally absorbed, add remaining 1/4 cup wine and cheese. Stir and cook until thick and creamy.
- Serve in a shallow bowl with seared scallops and a spritz of lemon juice.