Saffron-Infused Seafood Risotto with Crisp Parmesan Tuile

Ingredients

• 1 cups Arborio rice
• 1 gram saffron threads, soaked in 2 tablespoons warm water
• 4 cups fish stock, kept warm
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Parmesan cheese, grated
• 8 ounces mixed seafood (shrimp, scallops, mussels), cleaned and prepared
• 2 tablespoons unsalted butter
• to taste salt and pepper

• 1 cup Parmesan cheese, grated

Method

1. 01
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for the Parmesan tuile.
2. 02
   Spread the grated Parmesan cheese into thin circles on the prepared baking sheet. Bake for 5-6 minutes until golden brown and crisp. Set aside to cool.
3. 03
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
4. 04
   Add the Arborio rice and stir for 2-3 minutes until the rice is lightly toasted. Pour in the white wine and cook until mostly absorbed.
5. 05
   Gradually add the warm fish stock, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
6. 06
   Stir in the saffron-infused water and continue cooking until the rice is creamy and cooked al dente.
7. 07
   In a separate pan, melt the butter and sauté the mixed seafood until just cooked through. Season with salt and pepper.
8. 08
   Fold the cooked seafood and grated Parmesan into the risotto, stirring gently to combine. Adjust seasoning as needed.
9. 09
   Serve the risotto immediately, garnished with a crisp Parmesan tuile on top for an elegant presentation.