Standard Risotto | Asparagus Risotto | Seafood Risotto
This is the risotto we served at Medusa—rich, creamy, and packed with flavor. We always started with a proper base: shallots and garlic sautéed in butter until fragrant, then deglazed with white wine before adding the stock. The key was constant stirring, slowly incorporating the liquid to coax out that signature velvety texture.
For the scallop version, we used dry-packed sea scallops, seared to a golden crust and placed on top just before serving. For the asparagus version, we folded in blanched asparagus and finished with a touch of saffron for depth. No matter the variation, we always finished with Parmigiano-Reggiano, fresh herbs, and just the right balance of seasoning. Simple, classic, and exactly how we did it in the kitchen at Medusa.
Pre-Cooked Risotto Prep
| Ingredients | Instructions |
|---|---|
| • 6 cups water | 1. Bring the water to a boil in a medium saucepan. |
| • 1.5 cups Arborio risotto rice | 2. Add the risotto rice to the boiling water, reduce heat to medium, and simmer for exactly 8 minutes. |
| – | 3. Cooling: Strain the cooked risotto and immediately shock it with cold water to stop the cooking process. |
| – | 4. Storage: Cover the pre-cooked risotto with a clean, wet towel until ready to use in your final dish. |
The standard ratio for cooking risotto is 3 to 4 parts liquid to 1 part rice.
3-Minute Risotto
| Ingredients | Instructions |
|---|---|
| Proteins & Vegetables: • 1 cup asparagus, cleaned, chopped, and blanched • Sea scallops (or shrimp/lobster) | 1. Prepare Proteins & Vegetables: – Steam asparagus with a little water until tender. Set aside. – Sear scallops (or shrimp/lobster) in a hot pan until golden. Set aside. |
| Standard Risotto: • 1.5 cups Pre-cooked risotto • 2 tbsp unsalted butter • 2 cloves garlic, minced • 1 shallot, finely chopped | 2. Standard Risotto: – Melt butter in a pan over high heat. – Add garlic and shallot, sauté until fragrant. – Stir in pre-cooked risotto to coat with the butter mixture. |
| Cooking Liquids: • 1 cup chicken broth • ½ cup heavy cream • 2 oz white wine • Cayenne pepper sauce (to taste) | 3. Cook Risotto: – Pour chicken broth, heavy cream, white wine, and cayenne pepper sauce into the pan. – Stir well and cook until the liquid is absorbed and the risotto is creamy. |
| Finish & Season: • 3 oz Parmigiano-Reggiano, grated • Salt & black pepper (to taste) Asparagus Variation: • Saffron strands • Fold in cooked vegetables | 4. Finish the Risotto: – Stir in grated Parmigiano-Reggiano until melted and creamy. – Season with salt and black pepper to taste. – For asparagus risotto, add saffron strands and fold in cooked asparagus at this stage. |
| Garnish: • 2 tbsp fresh herbs (dill, cilantro, Italian parsley) • Black pepper • Parmigiano-Reggiano | 5. Garnish & Serve: – Plate the risotto with seared scallops (or shrimp/lobster) on top. – Garnish with fresh herbs, a sprinkle of black pepper, and extra Parmigiano-Reggiano. Serve immediately. |