Saffron scallop risotto

Ingredients

• 2/3 cup arborio rice
• 5 oz scallops (without coral)
• 1 garlic clove
• 1 tomato
• 1 dose of 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 sauté for 2 minutes. Then add the crushed garlic clove, the peeled and diced tomato, and the saffron.
• 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 let it cook after stirring. Continue until you have no broth left.
• Finally, add the cream, stir well, and set aside.
  
• Heat some olive oil in a pan, and sauté the scallops until they are grilled. Add the chopped chives, and season with salt and pepper.
• On a plate, place some saffron risotto, leaving a cavity in the center. Add a few grilled scallops and 2 sprigs of chives for decoration.
  
• And there you have it, your scallop risotto is ready!

Observations

Cookware

Questions

Photos of members who cooked this recipe