Hello!
Today I offer you a fish main course. Simple, refined and elegant: saffron risotto with scallops.
You might be interested in: other fish recipes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Valentine's Day
Ingredients
- 1.5 cups Carnaroli rice
- 2 packets saffron
- 200 g butter
- vegetable stock cube
- to taste parsley
- salt
- pepper
- scallops
Tools
- Pots
- Pans
- Spoons
- Knives
- Cutting Boards
Steps
Preparing the scallops. The first important thing to do is to clean the shellfish under running water. In a pan, melt 1/4 cup butter and place the scallops. Cook for a few minutes, turning them from time to time.
Season with a pinch of salt, pepper, and parsley.
When the butter has reduced, they are ready. Cut some into cubes, leave others whole, and set them aside.
Now, focus on preparing the risotto. Melt the butter in the pot, then add 5 ladles of rice. Toast it and then pour in about 1 1/4 cups of water and the salt. Add the same amount of water and stir.
Continue cooking by also adding the stock cube. When you see the water is absorbed, pour in the same amount again and keep stirring. You will need to add it 5-6 times. Once al dente, turn off the heat, add the saffron and a pat of butter, and let the risotto meld.
All the ingredients are ready, and we can plate. Pour the rice, add the diced scallops and the whole ones, pepper, and if you like, some saffron pistils.
The Saffron Risotto with Scallops is ready to be served!
Enjoy your meal!
You can use broth and replace the same amount of water with the stock cube. I didn’t have it, and to save time, I used the vegetable stock cube.
Instead of saffron packets, you can use pistils. They need to be soaked for a few hours.
