Instructions
- Prepare saffron risotto: In a large saucepan, toast Arborio rice over medium heat for 2 minutes. Deglaze with Dry white wine and cook until absorbed. Add Saffron threads to Chicken broth. Gradually add hot Chicken broth to rice, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue until rice is creamy and al dente (about 20-25 minutes).
- Blanch Asparagus in boiling water for 2-3 minutes, then shock in ice water. Drain and set aside.
- In a large skillet, melt Butter over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in Heavy cream until smooth. Bring to a simmer, stirring constantly.
- Stir in Dry white wine and cook for 1 minute.
- Reduce heat to low and stir in Parmesan cheese, Gruyere cheese, and Nutmeg until cheeses are melted and sauce is smooth.
- Season Seafood with salt and white pepper.
- Add Seafood to the Mornay sauce and cook until heated through and Seafood is cooked through (about 3-5 minutes).
- Serve Seafood and sauce over saffron risotto, with blanched asparagus on the side.
