Saffron scallop risotto

Ingredients

• 2/3 cup Arborio rice
• 5 oz scallops (without roe)
• 1 garlic clove
• 1 tomato
• 1 dose of saffron
• 1 stock cube
• 2 cups water
• 2 tbsp cream
• a few sprigs of chives
• olive oil

Materials

• 2 saucepans
• 1 frying pan

Preparation

• Bring the water and stock cube to a boil.
  In another saucepan, 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 golden brown. Add the chopped chives and season with salt and pepper.
• On a plate, arrange some saffron risotto, leaving a well in the center. Place a few grilled scallops in the well and garnish with 2 sprigs of chives.
  
• And there you have it, your scallop risotto is ready!

Cookware

Questions

Photos of members who cooked this recipe