This is a delicious recipe that combines the richness of scallops with the earthy flavors of saffron and leeks. It’s a perfect dish for a romantic dinner or a special occasion. Let’s get started!
Risotto with Scallops and Saffron
- 1 cup Arborio rice
- 2 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 pinch of saffron threads
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8-10 large sea scallops
Start by preparing the risotto. In a large saucepan, heat the olive oil and butter over medium heat. Add the shallot and garlic and sauté until they become translucent and fragrant.
Add the Arborio rice to the pan and stir it well, making sure each grain is coated in the oil and butter mixture. Toast the rice for a couple of minutes until it starts to turn slightly golden.
Meanwhile, heat the broth in a separate saucepan. Keep it warm over low heat.
Now it’s time to start adding the broth to the risotto. Begin by adding a ladleful of warm broth to the rice, stirring constantly until the liquid is absorbed. Continue adding the broth, one ladleful at a time, stirring continuously.
While the risotto cooks, it’s time to prepare the scallops. Heat a non-stick skillet over medium-high heat. Season the scallops with salt and pepper on both sides. Add a tablespoon of olive oil to the skillet and place the scallops in the pan, making sure not to overcrowd them. Cook for about 2-3 minutes per side, or until they are golden brown and slightly translucent in the center.
Once the risotto is cooked al dente and creamy, remove it from the heat and stir in the grated Parmesan cheese. The risotto should have a velvety texture.
Place a generous portion of risotto on each plate and top it with a few seared scallops. You can garnish with saffron threads for an extra touch of elegance.
Enjoy this exquisite dish with your loved ones and savor the unique flavors of this risotto with scallops and saffron!