Scallop Risotto
- Pinch of saffron
- 1.8 litres fish stock
- 350g scallops
- 80g butter
- 3 chopped shallots
- 500g risotto rice
- 200ml white wine
- Chopped parsley
- Put the saffron in a teacup with 3 tbsp of stock and set aside for 20 mins. Meanwhile, melt half the butter in a large saucepan and fry the shallots for 5 mins to soften. Add the rice and cook for 3 mins, stirring well, then pour in the wine and bubble for 2 mins. Add the saffron and its liquid along with 2 ladlefuls of stock. Cook until absorbed, then repeat for 20 mins until the rice is cooked but still with a slight bite.
- Stir in a handful of chopped parsley and season well. Cook for 3 mins. Meanwhile, melt the remaining butter in a frying pan until foaming, and cook the scallops for 2 mins - without moving - until golden on one side. Shake the pan and cook for 2 mins more or until the scallops are cooked through.
- Remove the pan from the heat, season well, then stir ⅔ of the scallops into the rice. Cover the pan and set aside for 4 mins, then serve in bowls with the remaining scallops and more parsley on top.
45 mins
6 serving