Roast the delicata squash: preheat oven to 220°C (425°F). Toss the 320 g sliced delicata with 1 tbsp olive oil, a pinch of salt and white pepper, and spread in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, turning once, until edges are golden and caramelized. Roasting concentrates the squash's sugars and adds a caramelized note that contrasts the savory risotto.

Warm and infuse the stock: pour 1.2 L low-sodium vegetable stock into a saucepan and bring just to a simmer; remove from heat. Crush 14 saffron threads between your fingers and stir into 3–4 tbsp of warm stock in a small bowl to bloom the saffron — this releases color and aroma — then return the saffron-infused stock to the pot and keep it over the lowest heat so it stays hot but not boiling.

Prep seafood and aromatics: pat 400 g shrimp and 280 g scallops very dry with paper towels (dry surfaces sear, wet surfaces steam). Season lightly with salt and white pepper. Mince 1 small shallot and 2 cloves garlic. Measure out butter and olive oil so everything is at hand; risotto is a hands-on technique.

Sweat the shallot: heat a wide, heavy 28–30 cm sauté pan or Dutch oven over medium heat and add 2 tbsp olive oil. Add the minced shallot and a pinch of salt and sweat gently for 2–3 minutes until translucent but not browned — this builds a sweet aromatic base without adding bitter notes.

Toast the rice: add 300 g Arborio rice to the pan and stir to coat the grains in oil. Toast the rice for 1–2 minutes, stirring constantly, until edges of the grains look translucent. Toasting seals the starch so the rice releases slowly and gives a creamier risotto.

Begin adding warm saffron stock: add one ladle (about 120–150 ml) of the hot saffron-infused stock to the rice and stir until the liquid is almost absorbed. Continue adding the hot stock, one ladle at a time, stirring frequently and waiting until the rice has mostly absorbed the liquid before adding more. This gradual addition emulsifies the rice starch into the liquid so the risotto becomes luxuriously creamy without any cream.

Stir and taste for doneness: after 18–20 minutes of adding stock (total cooking time for the rice), the rice should be al dente — creamy but with a slight bite in the center. You may not need all the stock; stop when the rice is tender and the texture is loose and saucy (not dry). Reserve any unused stock for another use.

While the rice finishes, sear the seafood: heat a separate heavy skillet over high heat and add 1 tbsp olive oil. When the oil is shimmering, add the scallops spaced apart and sear 1.5–2 minutes per side until a deep golden crust forms — this quick, hot sear caramelizes the exterior while keeping the center tender. Transfer to a warm plate. In the same pan, add another 1 tbsp olive oil and quickly sauté the shrimp 1–2 minutes per side until just opaque; shrimp cook fast, and overcooking makes them rubbery.

Finish the risotto: remove the risotto pan from the heat and stir in 2 tbsp unsalted butter, the minced garlic (the residual heat will soften it without burning), and 3 tbsp chopped parsley. The butter enriches and gives a glossy finish; finishing off-heat prevents separating and keeps the texture silky. Adjust seasoning with salt and white pepper and add a squeeze of lemon if using to brighten flavors.

Plate carefully: spoon a generous portion of risotto into shallow bowls (the risotto should spread slightly, not pile). Arrange roasted delicata slices and seared scallops and shrimp on top. Sprinkle remaining parsley and a light grind of white pepper. Serve immediately — risotto waits for no one; it’s best enjoyed right away while the texture is perfect.

Final touch and why: if you like a silkier finish, pass the risotto through a quick final stir with an extra teaspoon of cold butter or a splash of very hot stock. This technique — mantecatura — emulsifies fat and starch to create that restaurant-quality sheen.