Risotto with scallops and saffron

Ingredients

• 2/3 cup arborio rice
• 5 oz scallops
• 1 garlic clove
• 1 tomato
• 1 dose saffron
• 1 stock cube
• 2 cups water
• 2 tbsp cream
• fresh chives
• olive oil

Materials

• 2 pots
• 1 pan

Preparation

• Put the water to boil with the stock cube.
  In another pot, heat the olive oil. Add the rice, and cook it for 2 minutes. Then add the crushed garlic clove and the diced and peeled tomato. Add the saffron as well.
• Stir, then add some broth. Stir again, and leave on medium heat until the rice has absorbed all the broth.
  
• Add some broth again, and leave to cook after stirring. Keep going until you have no broth left.
• Finally add the cream, stir well and set aside.
  
• Heat some olive oil in a pan, and cook the scallops until they are grilled. Add the chopped chives, some salt and pepper.
• In a plate, put some saffron risotto, and leave a cavity in the middle. Put some scallops in it.
  
• There you are, your scallops risotto is ready!