Scallop Risotto
Scallop Risotto



  • Pinch of saffron
  • 1.8 litres of fish stock
  • 320g scallops
  • 80g butter
  • 3 shallots, chopped
  • 500g risotto rice
  • 200ml white wine
  • 15g chopped parsley
  • Soak the saffron in 3 tbsp of stock for 20 mins. Meanwhile, melt 20g butter in a large saucepan and fry the shallots for 6 mins to soften. Add the rice, cook for 3 mins, then pour in the wine and bubble for 2 mins until evaporated. Add the saffron and soaking liquid, along with 2 ladles full of stock. Cook until absorbed, stirring frequently, then add another 2 ladles and repeat until the rice is al dente but tender.
  • Stir in the parsley, season to taste and add any remaining stock to the pot. Cook for 3 mins until creamy and tender.
  • Melt 40g of butter in a frying pan. When foaming, add the scallops in a single layer and cook for 2 mins without moving, until golden on one side. Shake the pan, cook for 2 mins more, then remove from the heat and season. Stir the remaining butter, ⅔ of the scallops and any scallop juice into the rice. Cover the pan and set aside for 4 mins, then serve with the remaining scallops on top.
50 mins
6 serving

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