Equipment
Ingredients
Seafood
- 300 g mussel, cleaned and debearded
- 200 g shrimp, peeled and deveined
- 200 g sea scallop, side muscle removed
- 200 g monkfish, cut into 3cm chunks
Risotto Base
- 1200 ml fish stock, hot
- 1 g saffron threads, lightly crushed
- 45 ml olive oil
- 150 g fennel, finely diced
- 100 g yellow onion, finely diced
- 15 g garlic, minced
- 30 g tomato paste
- 300 g arborio rice
- 120 ml dry white wine, room temperature
- 45 g unsalted butter, cold and cubed
- 5 g kosher salt
Saffron Garlic Aioli
- 100 g mayonnaise
- 5 g garlic, grated or pasted
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Pour the fish stock into a medium saucepan and bring to a gentle simmer. Take a small pinch of saffron threads (about 0.2g) and steep them in 15ml of warm water in a small bowl for the aioli. Add the remaining saffron threads directly to the simmering fish stock. Keep the stock hot over low heat.
In a small mixing bowl, whisk together the mayonnaise, grated garlic, lemon juice, and the steeped saffron liquid. Mix thoroughly until smooth and evenly colored. Cover and refrigerate until plating.
Heat 15ml of olive oil in a large skillet over medium-high heat. Add the cleaned mussels and a splash of water or extra wine. Cover immediately and steam for 3 to 4 minutes until the shells open. Discard any mussels that remain closed. Use tongs to transfer the opened mussels to a bowl, reserving the cooking liquid. Once cool enough to handle, remove half the mussels from their shells, keeping the other half in-shell for garnish. Strain the reserved mussel liquid through a fine mesh sieve into the hot fish stock.
Ensure all raw seafood is kept on a separate cutting board to avoid cross-contamination. Wipe the large skillet clean and heat another 15ml of olive oil over medium-high heat. Season the monkfish chunks, shrimp, and dry sea scallops lightly with salt. Sear the seafood in batches. Cook shrimp for 1 to 2 minutes per side until pink and cooked to an internal temperature of 49C/120F. Cook monkfish until firm, reaching 60C/140F. Sear scallops for 2 minutes per side until a golden crust forms and internal temperature is 54C/130F. Transfer all cooked seafood to a clean plate and cover loosely with foil.
In a heavy-bottomed pot, heat the remaining 15ml of olive oil over medium heat. Add the diced yellow onion and fennel. Sauté for 5 to 7 minutes until softened and translucent, but not browned. Add the minced garlic and tomato paste, stirring constantly for 2 minutes until the tomato paste darkens in color and becomes fragrant.
Add the arborio rice to the pot. Stir continuously for 2 to 3 minutes to toast the grains. You want the edges of the rice to become slightly translucent while the center remains white.
Pour the dry white wine into the pot with the rice. Stir constantly until the wine has completely evaporated and the smell of alcohol has cooked off, about 2 minutes.
Begin adding the hot saffron-infused stock a ladle or two at a time, stirring frequently. Wait until the liquid is almost completely absorbed by the rice before adding the next ladle. Continue this process for 18 to 22 minutes. The risotto is done when the rice is creamy but still has a slight bite in the center (al dente).
Remove the pot from the heat. Stir in the cold, cubed butter until thoroughly melted and an emulsion forms, giving the risotto a glossy finish. Gently fold in the shelled mussels, monkfish, and half of the shrimp, allowing the residual heat to warm them through for 2 minutes.
Spoon the hot risotto into shallow, warmed bowls. Arrange the seared scallops, remaining shrimp, and the in-shell mussels elegantly on top. Dollop small spoonfuls of the saffron garlic aioli over the seafood and garnish with reserved fresh fennel fronds. Serve immediately.
Chef's Notes
- Topping the risotto with the delicate seafood rather than cooking it directly in the rice prevents overcooking and creates a striking visual presentation.
- The aioli serves as a nod to the traditional 'rouille' served with bouillabaisse. Stirring a little of this aioli into the risotto as you eat creates an incredibly rich, luxurious texture.
- Always use cold butter when finishing (mantecatura) the risotto. The rapid melting of cold fat into hot liquid creates a stable, creamy emulsion that gives risotto its signature wave-like consistency.
- Ensure your fish stock is of high quality. Since the rice absorbs all the liquid, a bitter or heavily salted stock will concentrate those flaws into the final dish.
Storage
Refrigerator: 2 days — Store seafood and risotto separately if possible. Reheat gently on stovetop with a splash of water or stock to revive the creamy texture.
Reheating: Warm gently on the stovetop over medium-low heat. Add a splash of stock or water and stir constantly until heated through, being careful not to overcook the seafood.
